Bacon, Ranch, and Chicken Mac and Cheese

Ingredients

• 1 slice bacon 
• 1 tablespoon canola oil 
• 2 ounces colby cheese shredded
• 0.3 cup cream of mushroom soup fat-free 45% 98% undiluted reduced-sodium
• 8 ounces elbow macaroni uncooked
• 1.5 cups skim milk fat-free
• 1 tablespoon flour all-purpose
• 0.5 teaspoon optional: dill fresh chopped
• 0.5 teaspoon garlic powder 
• 3 ounces pizza cheese shredded italian (such as Sargento)
• 0.5 teaspoon onion powder 
• 0.1 teaspoon salt 
• 8 ounces chicken breast boneless skinless cut into 1/2-inch pieces

Equipment

• frying pan
• sauce pan
• whisk
• baking pan
• broiler

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high.
4. Add chicken to drippings in pan; saut 6 minutes or until done.
5. Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk.
6. 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.
7. Remove from heat; let stand 4 minutes or until sauce cools to 15
8. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.
9. Preheat broiler.
10. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
11. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.