Chicken Ranch Mac & Cheese
You can never have too many main course recipes, so give Chicken Ranch Mac & Cheese a try. This recipe serves 8 and costs $1.26 per serving. One serving contains 672 calories, 24g of protein, and 42g of fat. It is a rather inexpensive recipe for fans of American food. 872 people were impressed by this recipe. Head to the store and pick up salt, flour, swiss cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 62%. Similar recipes are Chicken Ranch Mac & Cheese, Ranch Chicken Mac 'N Cheese, and Bacon, Ranch, and Chicken Mac and Cheese.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
10 bacon strips, cooked and crumbled
2 tablespoons butter, melted
3 tablespoons butter
1 cup coarsely chopped cooked chicken
3 cups uncooked elbow macaroni
2 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
1 cup 2% milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
3/4 cup ranch salad dressing
1/2 teaspoon salt
1/3 cup seasoned bread crumbs
1-1/2 cups shredded cheddar cheese
1/2 cup shredded Swiss cheese
Equipment:
oven
pot
sauce pan
whisk
baking pan
kitchen thermometer
aluminum foil
Cooking instruction summary:
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 1-2 minutes or until thickened. 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. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165. Yield: 8 servings. Originally published as Chicken Ranch Mac & Cheese in Simple & Delicious October/November 2015 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Preheat oven to 35
2. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
3. 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 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.
4. Add chicken and sauce to macaroni, tossing to combine.
5. Transfer to a greased 13x9-in. baking dish.
6. Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon.
7. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight.
8. Remove from refrigerator 30 minutes before baking. Preheat oven to 35
9. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 16
Nutrition Information:
covered percent of daily need
