Description
Prep once and feed the family twice with this comforting, hearty macaroni and cheese with chicken. Pro tip: Double the recipe and freeze half for another time.
Ingredients
- 3 cups uncooked elbow macaroni
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 2% milk
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded swiss cheese
- 3/4 cup ranch salad dressing
- 1 cup coarsely chopped cooked chicken
- 1/3 cup seasoned bread crumbs
- 2 tablespoons butter, melted
- 10 bacon strips, cooked and crumbled
- 1 tablespoon minced fresh parsley
Directions
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
- Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing.
- Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
- Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.
