I hope that this is the first of many Mac-n-Cheese recipes on this blog. I have certainly made my share over the years. I am always looking for new unique Mac-n-Cheese recipes though – ones that are not just noodles and cheddar cheese. I remember about a year ago I made a recipe for 4 kids that had 4 different types of cheese and bacon – and one of the kids (not one of mine) told me that it was the best Mac-n-Cheese he had ever had. Now, I guess I can’t take that as a complete compliment, since my competition was probably just Annie’s – but still, it felt good.
I saw this recipe in Cooking Light - and because I am not a fan of ranch dressing, it didn’t hit me as something I really longed to make. My older daughter though likes to read over my shoulder – and there was another recipe right next to it that I was enthralled in…so she asked me when I was going to make the Mac-n-Cheese. I had her look at the ingredients – and even though she is also not a huge ranch dressing fan, she wanted to try it. I really think the bacon was clouding her judgement. I can’t say this was my favorite recipe – but if you are looking for a different kind of Mac-n-Cheese – and you DO love ranch dressing – this is the ideal recipe for you.
Ingredients
- 8 ounces uncooked elbow macaroni
- 1 slice applewood-smoked bacon
- 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups fat-free milk
- 1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
- 3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped fresh dill
- 1/2 teaspoon salt
- Cooking spray
- 1/2 cup (2 ounces) shredded colby-Jack cheese
Preparation
Cook pasta according to package directions, omitting salt and fat; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.
Preheat broiler.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.
For a printer-friendly version of this recipe, click here: Bacon, Ranch, and Chicken Mac and Cheese
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Tags: and Chicken Mac and Cheese, Bacon, Kid Food, Mac-n-Cheese, Macaroni and Cheese, Ranch
Dawn
This recipe looks really good. I’m always looking for a new version of mac and cheese, and I think I will try this one out this week. Thanks!
Goodness! This dish looks so good and hearty. I love all the different colors.
I’m like your daughter in that I’m not too big on ranch dressing, but I would love to try this! The idea of unique mac ‘n cheese recipes is so great, I’m looking forward to seeing more of yours =).
~Kurious Kitteh
I had a quick question that I was hoping you could help me answer.
I actually have never used my oven for broiling, and I am a bit unsure as to how to broil.
For this recipe, could I just use a normal pyrex baking dish? Stick it in the oven, and set my oven to ‘broil’ instead of bake? Any special instructions?
Thanks!
Yes, you can definitely use a pyrex dish, and then set your oven to broil – then stick it in. When you broil, you want to leave your oven opened a crack (that’s what my mother taught me anyway). You should be all set!
Broiling is very hot and quick. Since this would be your first time, watch it very closely.
Where’s the ranch dressing?
The combination of ingredients actually makes a sauce that tastes like ranch dressing, that is the fun part of the recipe!
WOW…why can’t it just call for Ranch Dressing…or at least the packet of mix…this just complicates issues… geez…
What would you serve this with? Looks delicious! Do you use it as the main dish?
I served this as a main dish, but it would make an excellent side with BBQ!
I have one of those big bottles of ranch dressing mix from Costco – wondering if I could just use that instead of the onion/garlic powders and dill?
You could probably try it, but I am not sure how the ranch dressing would do being warmed up in the oven…I would stick to the recipe.
Ranch dressing mix is a staple in my kitchen. It would surely simplify the ingredients. I think that’s the way I’ll make this and see how it turns out.
Let me know how it goes!
I just found this on Pinterest and it is going on our menu next week for sure. Thanks.
I was wondering if I would get the Dill Weed or Dill Seed or is there acutally fresh Dill in the produce?
Actually*
Definitely – in fact, that is what I suggest – I can usually find fresh dill this time of year at Whole Foods or Trader Joes, if you have either of those near you.
Nope we only have a walmart lol I live in a small town. would dill weed work?
Yes, that should work just fine.
okay, thank you so much! cant wait to make this!
Did anyone notice this only calls for 1 slice of bacon?? Clearly a typo, or this recipe is misnamed!
Yes, because this is the “light” recipe. You can certainly add more if you would like, but then it will not be as healthy
.
I was wanting to do this recipe in the crock pot. What do you think I would need to do different in this recipe to switch it to this? Just do it in the crock pot for 3 hrs instead of broiling?
You need to be careful about cooking pasta in a slow cooker to make sure it doesn’t get too soft. I suggest you shave a minute or two off when you cook the pasta, and then finish it off in the crock pot for an hour or so, until the pasta is the right consistency. You will not get the crusty top like when you broil it, but the flavors should come together, and taste delicious.
You need to be careful about cooking pasta in a slow cooker to make sure it doesn’t get too soft. I suggest you shave a minute or two off when you cook the pasta, and then finish it off in the crock pot for an hour or so, until the pasta is the right consistency. You will not get the crusty top like when you broil it, but the flavors should come together, and taste delicious.
i just made this and am eating as i type. i love it and so do the kids, will be making this again. thanks for the recipe!
So glad you liked it!!
Dawn,
Can I use Penne Pasta instead of macaroni?
Yes, definitely!
How many servings would you say this recipe makes?
Probably 4-6 depending on how much people eat.
I substituted 2 teaspoons of Ranch seasoning instead of the spices. Next time I would use a little more but it was very yummy! Thanks for the recipe.
Very good to know – people have been asking about that – thanks!!
Somewhere I read this is for a crockpot????? Am I wrong?
Someone mentioned that they would like to use one, but I am not sure if they ever tried it. I think it would work if you under cook the pasta slightly, and prepare the dish, then put it into a crock pot to finish cooking and keep warm.
I read the same thing .. it is on the pinterest post under the picture, it ways heaven in a crockpot or something like that.
*says
Too funny, I guess it is like playing telephone!
This recipe is fabulous! I am gonna feed this to my bf this week!
Thanks, he will love them!!
i don’t see the ranch in this recipe….where does the ranch come in???
Funny, there is no ranch dressing, but the combination of ingredients make a saunce that tastes just like ranch dressing!!
Is there anything I can use instead of the Cream of Mushroom soup? We have some serious aversions to mushrooms in my house!
You can definitely use cream of chicken soup – and it will be just as good!