Ingredients
Ranch Chicken
* 2 tablespoons 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 whole milk, warmed
* 1 teaspoon 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) elbow macaroni, cooked al dente and drained
* 4 strips bacon, cooked and crumbled
* Salt and pepper to taste
* Parsley, chopped (for garnish)
Instructions
Ranch Chicken
In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.�
Wipe out the skillet to use for the macaroni and cheese. �
Macaroni and Cheese
In the skillet, melt the butter over medium heat.�
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk, whisking constantly.
Return the pan to the heat and whisk another 3-5 minutes, or until thickened.�
Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.�
Add the cheeses, stirring to melt.�
Pour the cooked noodles over the top of the sauce. Stir to combine.�
Season with salt and pepper, and top with the chicken, bacon, and chopped parsley
