Sorry I didn't get around to doing this yesterday as I had planned.. I was on day 3 of a migraine from hell with the worst nausea just the thought of cooking anything had me queasy.
Today (Thankfully) I'm feeling better, at least no killer migraine.
Thanks Michelle for the great recipe.
Recipe: Chicken Ranch Macaroni and Cheese
16 oz. dried pasta, elbow macaroni or shells
4 Tbsp. unsalted butter
1/4 c. all-purpose flour
1/2 package of bacon
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 c. milk, any fat content
1 pkg. Italian blend shredded cheese; divided
1 c. Monterey Jack shredded cheese or Colby-Jack blend, divided
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dill
1 tsp. salt
pepper, to taste
Cook pasta according to package directions; drain.
Cook bacon in a large skillet over medium heat, until crisp. Remove bacon from pan, leaving some drippings in the pan. Drain bacon on a paper towel. Add chicken to drippings, increase heat to medium-high and saute for until no longer pink. Set aside.
Melt butter in the same pot you made the pasta in. Whisk in flour. Cook and stir 2 minutes. Add milk to saucepan. Bring to a boil, stirring frequently. Boil for 2 minutes. Stir in most of the cheese. (Reserve a handful of each cheese blend to sprinkle on top of casserole.) Add spices and chicken and stir to combine.
Spray 9×13″ baking pan with nonstick cooking spray. Transfer pasta to baking pan. Sprinkle with crumbled bacon and reserved cheeses. Bake in 350 degree oven for 20-25 minutes, until thoroughly heated.