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Prep time
10 minutes
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Cook time
40 minutes
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Serves
10
Author Notes
A kicked up version of mac and cheese with tender pieces of chicken, crispy bacon, three different cheeses, and a bread crumb topping. One bite and you're hooked! —Dash of Amy
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Ingredients
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12 ounces
elbow macaroni, cooked & strained
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6
pieces turkey bacon, cooked in butter with salt & pepper
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6
chicken cutlets, cooked in olive oil, salt, and pepper
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3 tablespoons
butter
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2 tablespoons
flour
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1 cup
heavy cream
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1/2 cup
Ranch dressing
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2 teaspoons
salt, divided
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1/4 teaspoon
black pepper
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1/2 cup
shredded cheddar cheese
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1/2 cup
shredded Parmesan cheese
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1/2 cup
shredded Mozzarella cheese
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1/2 cup
Italian bread crumbs
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2 tablespoons
melted butter
Directions
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Cook the pasta and set aside.
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Cook the bacon in 1 tbsp butter, salt, and pepper until crispy; set aside. When cooled cut in pieces.
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Cook the chicken in 1 tbsp olive oil, salt, and pepper until done, then cut in small pieces.
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Heat a deep skillet over medium heat and melt the butter, then add the flour and mix until it forms a paste.
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Add the heavy cream, salt, and pepper and cook until smooth and bubbly.
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Add the three cheeses and stir until they're melted in.
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Add the Ranch dressing, mix well, and then add the chicken; stir until combined.
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Place the cooked pasta in a large baking dish and sprinkle with 1 tsp salt, mix well.
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Pour the chicken cheese mixture over the pasta and stir until completely coated.
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In a small bowl combine bread crumbs with 2 tbsp of melted butter, mix until crumbly, then sprinkle over the macaroni.
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Sprinkle the cooked, chopped bacon evenly over the top.
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Bake at 350* uncovered for 30 minutes.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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