Chicken Ranch Macaroni and Cheese is a pile of elbows of macaroni seasoned with cheese and topped with seasoned chicken and shredded bacon.
Ingredients
Chicken farm
2 tablespoons of olive oil
4 boneless, skinless chicken breasts, cut into cubes
1 package (about 3 tablespoons) dry ranch seasoning
Macaroni and Cheese
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of whole milk, heated
1 teaspoon of salt
1/8 teaspoon garlic powder
2 tablespoons dry ranch seasoning
1/2 cup white cheddar cheese, freshly grated
1/4 cup mozzarella cheese, freshly grated
8 ounces (2 cups uncooked) of elbow macaroni, cooked al dente and drained
4 strips of bacon, cooked and shredded
Salt and pepper to taste
Chopped parsley (for garnish)
Instructions
Chicken farm
In a large mixing bowl, combine chicken and ranch dressing. Mix to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add chicken in batches. Cook 1 to 2 minutes on each side (or until browned and internal temperature is 165°F). Remove from heat and cover with aluminum foil to keep warm.
Clean pan to use for macaroni and cheese.
Macaroni and Cheese
In the frying pan, melt the butter over medium heat.
Add the flour and beat constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk, beating constantly.
Return skillet to heat and stir another 3-5 minutes, or until thickened.
Add salt, garlic powder and ranch dressing. Stir to combine and remove from heat.
Add cheeses, stirring to melt.
Pour the cooked noodles over the sauce. Stir to combine.
Season with salt and pepper, and cover with the chicken, bacon and chopped parsley.