Description
A creamy and indulgent twist on classic mac and cheese, featuring shredded chicken, crispy bacon, and a rich cheese sauce.
Ingredients
Scale
- 4 tbsp unsalted butter
- 4 tbsp flour
- 1.5 oz ranch mix
- 1.75 cups cream
- 1.25 cups milk
- 2 cups sharp cheddar cheese
- 1/4 tsp black pepper
- 0.5 lb campanelle pasta
- 1.75 cups shredded chicken
- 0.5 cup crumbled bacon
- 3 tbsp panko breadcrumbs
Instructions
- Preheat your oven to 350°F.
- Prepare chicken and bacon if using raw, cook in a skillet until done.
- Boil salted water in a large pot and cook campanelle pasta until al dente, then drain.
- Make the roux by melting butter and whisking in flour until golden.
- Add cream and milk gradually, whisking until smooth. Stir in ranch mix and simmer to thicken.
- Stir in cheddar cheese, mixing until melted. Season with black pepper.
- Combine pasta, chicken, and bacon gently with the cheese sauce.
- Pour the mixture into a baking dish and sprinkle panko on top.
- Bake for 20-25 minutes until golden brown.
- Let cool for 2-3 minutes before serving.
Notes
For a lighter version, use half-and-half instead of cream. You can also use rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg