Bacon, Ranch, and Chicken Mac and Cheese
Cooking Light saw this recipe and because Im not a fan of ranch dressing it didnt hit me as something I really longed to make I cant say this was my favorite recipe – but if youre looking for a different type of Mac-n-Cheese – and you DO love ranch dressing – this is the ideal recipe for you
Cooking Light saw this recipe and because Im not a fan of ranch dressing it didnt hit me as something I really longed to make I cant say this was my favorite recipe – but if youre looking for a different type of Mac-n-Cheese – and you DO love ranch dressing – this is the ideal recipe for you
- cooking spray
- 8 ouncesâ uncooked elbow macaroni
- 1 slice applewood-smoked bacon
- 8 ouncesâ skinless boneless chicken breast, cut into 1/2-inch pieces
- 1 tablespoonâ butter
- 1 tablespoonâ all-purpose flour
- 1 1/2 cupsâ fat-free milk
- 1/3 cupâ condensed 45% reduced-sodium 98% fat-free cre undiluted
- 3/4 cupâ (3 ounces) shredded six-cheese italian blend
- 1/2 teaspoonâ onion powder
- 1/2 teaspoonâ garlic powder
- 1/2 teaspoonâ chopped fresh dill
- 1/2 teaspoonâ salt
- 1/2 cupâ (2 ounces) shredded colby-jack cheese
- Carbohydrate 0.18621 g
- Cholesterol 0 mg
- Fat 0.70821 g
- Fiber 0 g
- Protein 0.00234 g
- Saturated Fat 0.1044 g
- Serving Size 1 1 Recipe (1g)
- Sodium 0.531 mg
- Sugar 0.18621 g
- Trans Fat 0.0133200000000001 g
- Calories 7 calories
Step-by-step
- 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.
Swapping the Italian cheese blend for standard sharp cheddar drastically shifts the melting point and alters the final emulsion of the sauce, because aged cheddars contain less moisture and higher levels of free oil. Achieving a stable cheese sauce requires careful thermal management, specifically allowing the white sauce base to cool down to precisely 155 degrees Fahrenheit before adding the shredded cheeses to prevent the dairy solids from separating into a grainy texture. When cooking the chicken breast pieces in rendered bacon fat over medium-high heat, ensure the skillet is large enough to prevent overcrowding so the meat browns rather than steams in its own juices.
Preparing this casserole ahead for freezing demands specific adjustments to moisture levels and baking times. Undercooking the elbow macaroni by two minutes prevents the pasta from turning mushy when subjected to the secondary heat of the broiler, while wrapping the unbaked dish tightly in two layers of plastic wrap and heavy-duty aluminum foil prevents freezer burn for up to two months. Thaw the casserole entirely in the refrigerator for twenty-four hours before baking, as placing a frozen glass or ceramic baking dish directly into a preheated oven risks thermal shock and structural fracture.
Leftover portions kept in an airtight container in the refrigerator for up to three days tend to dry out as the starch reabsorbs residual moisture from the sauce. Restoring the original texture requires adding one tablespoon of milk per serving before reheating gently on medium power in the microwave, stirring every forty-five seconds to distribute heat evenly without scorching the dairy solids at the edges.
