Chicken Ranch Mac & Cheese

This mac and cheese is so good that I made it twice in one week. First, and I served it as a dinner and followed the recipe exactly as written. I loved the chunks of chicken and the wonderful flavor the dill gave it.

The second time I made it, I served it as a lunch and deviated from the recipe a bit. I omitted the chicken, doubled the bacon (and mixed it in with the noodles instead of using it as a topping), and used sour cream instead of cream of mushroom soup.

It tasted great both ways and I will definately be making this again. The sour cream and cream of mushroom soup can be used interchangeably without much difference. so that comes in handy in case you only have sour cream on hand!

Enjoy!

Bacon, Ranch, and Chicken Mac & Cheese
Cooking Light March 2010

8 oz uncooked elbow macaroni
1 slice bacon
8 oz boneless, skinless chicken, cut into 1" pieces
1 TBSP butter
1 TBSP flour
1 1/2 cups milk
1/3 cup cream of mushroom soup (or 1/3 cup sour cream)
3/4 cup shredded Italian blend cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dill
1/2 tsp salt
1/2 cup colby jack or cheddar cheese

Cook noodles; drain and set aside.

Cook bacon until crisp. Crumble and set aside.

Add chicken to bacon drippings and cook until done.

Melt butter in large saucepan; sprinkle flour over it. Cook 2 minutes, whisking constantly. Combine milk and soup; gradually add to butter/flour.

Bring to a boil and continue whisking until thick, about 2 minutes.

Add cheese and stir until melted. Mix in chicken, noodles, and spices.

Preheat broiler. Put mixture in 8"pan. Sprinkle with colby and broil until cheese melts.