Chicken Ranch Mac & Cheese *****

TOTAL TIME: Prep: 15 min. Bake: 30 min.YIELD: 8 servings.

• 3 cups uncooked elbow macaroni
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/3 cup 2% milk
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Swiss cheese
• 3/4 cup ranch salad dressing
• 1 cup coarsely chopped cooked chicken
• TOPPING:
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 10 bacon strips, cooked and crumbled
• 1 tablespoon minced fresh parsley

• 1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
• 2. 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 until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing.
• 3. Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13×9-in. baking dish.
• 4. 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:  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°.

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