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Ingredients
Ranch Chicken
- ▢2 tablespoons olive oil
- ▢4 boneless skinless chicken breasts, cut into cubes
- ▢1 package (about 2 tablespoons) dry ranch seasoning
Macaroni and Cheese
- ▢¼ cup unsalted butter
- ▢¼ cup all-purpose flour
- ▢1 ½ cups whole milk, warmed
- ▢1 teaspoon salt
- ▢⅛ teaspoon garlic powder
- ▢2 tablespoons dry ranch seasoning
- ▢½ cup white cheddar cheese, freshly grated
- ▢¼ cup mozzarella cheese, freshly grated
- ▢8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
- ▢4 strips bacon, cooked and crumbled
- ▢Salt and pepper to taste
- ▢Parsley, chopped (for garnish)
Instructions
Ranch Chicken
- In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
- Wipe out the skillet to use for the macaroni and cheese.
Macaroni and Cheese
- In the skillet, melt the butter over medium heat.
- Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
- Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
- Add the cheeses, stirring to melt.
- Pour the cooked noodles over the top of the sauce. Stir to combine.
- Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.
