Chicken & Bacon Ranch Macaroni

Ingredients

• 8 ounces of elbow macaroni
• 3 slices of bacon
• 8 ounces of boneless, skinless chicken breast, cut into half inch pieces
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 1/2 cups of fat free milk
• 1/3 cup of cream of mushroom soup
• 1 cup of shredded six-cheese Italian blend (Sargento)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon fresh chopped dill
• 1 teaspoon of salt
• 1 cup of shredded Colby-Jack cheese

Directions

1. Prepare pasta as directed on box.
2. Fry bacon, chop into small pieces, and set aside.
3. Cook chicken in bacon grease.
4. Melt butter in saucepan while slowly adding in flour, stir in with wisk.  
5. Combine milk and mushroom soup and then slowly add and wisk into butter and flour mixture.  
6. Bring to a boil and let sauce thicken.  
7. Remove from heat for about 4 minutes.  
8. Add six-cheese blend, onion powder, garlic powder, dill, salt, bacon and 1/4 cup of colby-jack, wisk together.
9.  Put cooked macaroni in a casserole dish, pour mixture over noodles and add chicken, mix together evenly.
10. Sprinkle remaining cheese on top and broil in oven until cheese is melted.