Macaroni and Cheese with Chicken
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings
Prep once and feed the family twice with this comforting, hearty macaroni and cheese with chicken. Pro tip: Double the recipe and freeze half for another time.
Ingredients
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3 cups uncooked elbow macaroni
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3 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup 2% milk
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1-1/2 cups shredded cheddar cheese
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1/2 cup grated Parmesan cheese
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1/2 cup shredded Swiss cheese
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3/4 cup ranch salad dressing
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1 cup coarsely chopped cooked chicken
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TOPPING:
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1/3 cup seasoned bread crumbs
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2 tablespoons butter, melted
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10 bacon strips, cooked and crumbled
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1 tablespoon minced fresh parsley
Directions
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1.
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
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2.
Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing.
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3.
Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
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4.
Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.
Nutrition Facts
1 cup: 586 calories, 37g fat (15g saturated fat), 84mg cholesterol, 889mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 25g protein.
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