Bacon, Ranch, and Chicken Macaroni

16 Nov

Next time I make this, I'll season it.


This meal was definitely a success in my house. My husband loved it and finished all of it the next day. My daughter is a sucker for macaroni. I love bacon.

First off, I want to mention that the recipe called for one slice of bacon. I felt like that wasn’t enough. I used three slices instead. I would have done more, but I was nervous. I felt that if the recipe only called for one slice, there must have been a reason. I think that next time I might do four slices. For me, that might be the perfect amount. Feel free to put your own spin on any recipe, by the way. You know your family (and your own taste buds) better than any recipe.

Also, I think that next time I make this, I will definitely add some seasoning. That’s really the only thing that was missing.

Here's the bacon and the chicken cooked in bacon grease.

Here is the mixture of soup in the sauce pan.

Here's the finished product! It disappeared pretty quickly.

One more thing that I think I’ll do differently is mix the top layer of cheese into the dish. I feel like it was unnecessary to spread a layer of cheese on top and broil it to melt the cheese. Everything gets mixed up in my plate anyway, so I might as well mix all of the cheese together. I have a feeling that it is just for show, so if I make this for company I may still put it on top.

Here’s a link to the original recipe:  The recipe is copied and pasted, below.


  • 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


Cook pasta according to package directions, omitting salt and fat; drain.

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.

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.

Preheat broiler.

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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