Chicken Bacon Ranch Mac & Cheese

Ingredients

• Bacon

  Raw, cured pork

  10 strip or 120g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Ranch Seasoning, The Original Ranch

  Hidden Valley

  9 tsp or 32g

• Garlic

  2 cloves raw - Whole Foods Market

  4 cloves, raw or 12g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  ¼ cup or 30g

• Whipped Heavy Cream

  Kroger

  16 oz or 454g

• Half And Half

  International Delight

  16 oz or 454g

• Parmesan Grated

  Silani

  ½ cup or 60g

• All Natural Cheese, Mozarella

  Wegmans

  1 ½ cup or 168g

• Shredded Cheese, Cheddar

  Haggen

  1 cup or 112g

• Creamette Elbow Pasta

  Meijer

  16 oz or 448g

• Salt & Pepper

  Chick N' Skin

  1g

Directions

1. Boil pasta 1 minute shy of al dente (see package for approximate time), drain. Stir with a drizzle of olive oil to prevent sticking. Set aside.
2. Preheat oven to 375 F degrees and butter a 3 quart baking dish. Set aside.
3. To a large, deep skillet, or dutch oven, add bacon and cook over MED-LOW heat until crisp. Remove with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.
4. Increase heat to MED, and add shredded chicken and ranch seasoning, and cook, stirring to coat. Cook 2-3 minutes. Remove to a plate.
5. Add butter and garlic, cooking about 30 seconds, until garlic is fragrant. Add flour and whisk together to form a paste. Slowly add in heavy cream and half and half, whisking vigorously as you add the liquids. Once all liquids are in the pot, cook, whisking often, for 3-5 minutes, until thickened.
6. Stir in all of the Parmesan cheese, half of the mozzarella and half of the cheddar. Melt cheese completely, then stir in cooked pasta, chicken, and half of the bacon pieces.
7. Transfer to prepared baking dish and top with remaining mozzarella, cheddar, and bacon. Bake 25-30 minutes, until bubbly and cheese is melted.

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