Bacon, Ranch, and Chicken Mac and Cheese

Bacon, Ranch, and Chicken Mac and Cheese
Photo by Romulo Yanes, Randy Mayor

Ingredients

  • ½ cup (2 ounces) shredded colby-Jack cheese
  • Cooking spray
  • ½ teaspoon salt
  • 1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • 1 ½ cups fat-free milk
  • ¾ cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
  • 1 tablespoon all-purpose flour
  • + 7 more ingredients
    • 8 ounces uncooked elbow macaroni
    • 1 slice applewood-smoked bacon
    • ½ teaspoon onion powder
    • 1 tablespoon butter
    • ½ teaspoon chopped fresh dill
    • ½ teaspoon garlic powder
    • 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces

1. Cook pasta according to package directions, omitting salt and fat; drain. 2. 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; saut...

View full recipe at My Recipes

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