Rating: 4 stars
59 Ratings
  • 1 star values: 2
  • 2 star values: 10
  • 3 star values: 11
  • 4 star values: 12
  • 5 star values: 24

Dress up classic macaroni and cheese with applewood-smoked bacon, chicken, and Ranch dressing-inspired seasonings for a delicious twist on this classic dish.

SaBrina Bone
Recipe by Cooking Light March 2010

Gallery

Credit: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib

Recipe Summary

total:
45 mins
Yield:
4 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

  • Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

  • Preheat broiler.

  • Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Nutrition Facts

497 calories; fat 17g; saturated fat 7.4g; mono fat 4.7g; poly fat 1.4g; protein 33.3g; carbohydrates 51.7g; fiber 2g; cholesterol 74mg; iron 2.4mg; sodium 545mg; calcium 368mg.
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