Chicken Bacon Ranch Mac and Cheese
Elbow macaroni baked in a three cheese sauce, with chicken and bacon, and topped with crispy bread crumbs.
Servings: 8 servings
Calories: 572kcal
Ingredients
- 16 ounces uncooked elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups half and half
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Fontina cheese
- 1 1 oz. package Ranch dressing mix
- 2 cups coarsely chopped cooked chicken
- Salt and pepper to taste
- 1/3 cup seasoned breadcrumbs
- 2 tablespoons butter melted
- 6 strips bacon cooked crisp and crumbled
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 350 degrees. In a large stockpot, cook macaroni according to package directions, drain and return to pot.
- Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour. Gradually whisk in half and half, and chicken broth.
- Bring to a boil, stirring constantly, until thickened. Stir in cheeses until melted and smooth.
- Whisk in Ranch seasoning. Add cheese sauce, along with chicken, to cooked macaroni. Stir to combine. season with salt and pepper, to taste. Transfer to a greased 9x13 inch baking dish.
- Toss bread crumbs with melted butter; sprinkle over macaroni. Top with crumbled bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley just before serving.
Nutrition
Serving: 1g | Calories: 572kcal | Carbohydrates: 32g | Protein: 29g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1269mg | Fiber: 2g | Sugar: 4g