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Bacon Ranch Chicken Mac and Cheese
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| 8 ounces | uncooked elbow macaroni |
| 1 slice | applewood-smoked bacon |
| 8 ounces | skinless, boneless chicken breast, cut into 1/2-inch pieces |
| 1 tablespoon | butter |
| 1 tablespoon | all-purpose flour |
| 1 1/2 cups | fat-free milk |
| 1/3 cup | condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted |
| 3/4 cup (3 ounces) | shredded six-cheese Italian blend, (such as Sargento) |
| 1/2 teaspoon | onion powder |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | chopped fresh dill |
| 1/2 teaspoon | salt |
| Cooking spray | |
| 1/2 cup (2 ounces) | shredded colby-Jack cheese |
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 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.
3. 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.
4. Preheat broiler.
5. 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.
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