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    Chicken Ranch Macaroni and Cheese


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    Chicken Ranch Macaroni and Cheese

    16 oz. dried pasta, I prefer whole wheat 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 and set aside.

    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 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.


 

 

 


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