Try this chicken bacon ranch mac and cheese casserole recipe, or contribute your own.
Suggest a better description1. Boil pasta 1 minute shy of al dente, drain. Stir with a drizzle of EVOO to prevent sticking. Set aside
2. Preheat oven to 375F degrees and butter a 3 qt baking dish. Set aside
3. To a large, deep skillet, or dutch oven, add bacon and cook over MED-LOW heat until crisp. Remove with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.
4. Increase heat to MED, and add shredded chicken and ranch seasoning, and cook, sitrring to coat. Cook 2-3mins. Remove to plate.
5. Add butter and garlic, cooking about 30sec, until garlic is fragrent. Add flour and whisk together to form a paste. Slowly add in heavy cream and half and half, whisking vigourously as you add the liquids. Once all the liquids are in the pot, cook, whisking often, for 3-5mins, until thickened.
6. Stir in all the Parmesan cheese, half of the mozzarella and half of the cheddar. Melt cheese completely, then stir in cooked pasta, chicken, and half of the bacon pieces.
7. Transfer to prepared baking dish and top with remaining mozzarell, cheddar and bacon. Bake 25-30min until bubbly and cheese is melted.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 848 | ||
Calories from Fat: 641 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.3g | 95 % | |
Saturated Fat 35.7g | 179 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 232.6mg | 72 % | |
Sodium 852.7mg | 29 % | |
Potassium 483.3mg | 13 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 10.8g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 848
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