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elbow macaroni turkey bacon chicken cutlets butter flour heavy cream dressing salt black pepper Cheddar cheese Parmesan cheese Mozzarella cheese Italian bread crumbs butter
Viewed: 69 - Published at: 2 years agoIngredients
- 12 ounces elbow macaroni, cooked & strained
- 6 pieces turkey bacon, cooked in butter with salt & pepper
- 6 chicken cutlets, cooked in olive oil, salt, and pepper
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1/2 cup Ranch dressing
- 2 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup Italian bread crumbs
- 2 tablespoons melted butter
Method
- Cook the pasta and set aside.
- Cook the bacon in 1 tbsp butter, salt, and pepper until crispy; set aside. When cooled cut in pieces.
- Cook the chicken in 1 tbsp olive oil, salt, and pepper until done, then cut in small pieces.
- Heat a deep skillet over medium heat and melt the butter, then add the flour and mix until it forms a paste.
- Add the heavy cream, salt, and pepper and cook until smooth and bubbly.
- Add the three cheeses and stir until they're melted in.
- Add the Ranch dressing, mix well, and then add the chicken; stir until combined.
- Place the cooked pasta in a large baking dish and sprinkle with 1 tsp salt, mix well.
- Pour the chicken cheese mixture over the pasta and stir until completely coated.
- In a small bowl combine bread crumbs with 2 tbsp of melted butter, mix until crumbly, then sprinkle over the macaroni.
- Sprinkle the cooked, chopped bacon evenly over the top.
- Bake at 350* uncovered for 30 minutes.
- WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
