Chicken Ranch Mac & Cheese

• 3 cups uncooked elbow macaroni
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Swiss cheese
• 3/4 cup ranch salad dressing
• 1 cup coarsely chopped cooked chicken
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 10 bacon strips, cooked and crumbled
• 1 tablespoon minced fresh parsley

1. Preheat oven to 350u0b0. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing.
3. Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
4. Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.
5. Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165u0b0.

elbow macaroni, butter, flour, salt, pepper, milk, cheddar cheese, parmesan cheese, swiss cheese, ranch salad dressing, chicken, bread crumbs, butter, bacon, parsley

Taken from www.tasteofhome.com/recipes/chicken-ranch-mac-cheese/ (may not work)