Ingredients
Scale
For the Casserole:
- 2 cups elbow macaroni
- 2 cups cooked chicken, diced (grilled, baked, or rotisserie chicken works well)
- 6 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Cook the Macaroni:
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
- Remove from heat and stir in the cheddar cheese, mozzarella cheese, ranch seasoning mix, garlic powder, onion powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
- Combine Ingredients:
- In a large bowl, mix the cooked macaroni, diced chicken, crumbled bacon, and cheese sauce until everything is well coated.
- Assemble the Casserole:
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 50kcal
- Fat: 45g
- Carbohydrates: 25g
- Protein: 30g