Chicken Ranch Mac and Cheese

Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida Recipe Type: Dinner Total Time: PT01H20M

Prep time:
Cook time:
Serving size: 8
Calories per serving: 488
Ingredients:
3 cups elbow macaroni macaroni, uncooked
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup ranch salad dressing
1 cup coarsely chopped cooked chicken
1
1/3 cup bread crumbs seasoned bread crumbs
2 tablespoons butter butter melted
10 strips bacon bacon cooked and crumbled
1 tablespoon parsley minced fresh parsley


Directions:
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.

Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing.

Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.

Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.

Source: tasteofhome.com