Bacon, Ranch, And Chicken Mac And Cheese

• 8 ounces uncooked elbow macaroni
• 1 slice applewood-smoked bacon
• 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
• 1 tablespoon canola oil
• 1 tablespoon all-purpose flour
• 1 1/2 cups fat-free milk
• 1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped fresh dill
• 1/8 teaspoon salt
• Cooking spray
• 1/2 cup (2 ounces) shredded colby-Jack cheese

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. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; saute 6 minutes or until done.
3. Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. 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. Remove from heat; let stand 4 minutes or until sauce cools to 155u0b0. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.
4. Preheat broiler.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

elbow macaroni, bacon, skinless, canola oil, flour, milk, cream of mushroom soup, italian blend, onion powder, garlic, dill, salt, cooking spray, colbyjack cheese

Taken from www.myrecipes.com/recipe/bacon-ranch-chicken-mac-cheese (may not work)