chicken bacon ranch macaroni and cheese


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)


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