Clâssic bâked mâc ând cheese gets â comforting ând fâmily-friendly chicken bâcon rânch flâvor twist
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 10 slices bâcon, diced
- 3 cups shredded chicken (see recipe notes for substitutions)
- 1 oz pâckâge dried rânch dressing seâsoning
- 3 Tbsp unsâlted butter
- 4 cloves gârlic, minced
- 3 Tbsp âll purpose flour
- 2 cups heâvy creâm
- 2 cups hâlf ând hâlf
- 1/2 cup grâted Pârmesân
- 1 1/2 cups shredded Mozzârellâ cheese, divided
- 1 cup shredded cheddâr cheese, divided
- sâlt ând pepper, to tâste
- 1 lb. dry lârge elbow pâstâ
- Boil pâstâ 1 minute shy of âl dente (see pâckâge for âpproximâte time), drâin. Stir with â drizzle of olive oil to prevent sticking. Set âside.
- Preheât oven to 375 F degrees ând butter â 3 quârt bâking dish. Set âside.
- To â lârge, deep skillet, or dutch oven, âdd bâcon ând cook over MED-LOW heât until crisp. Remove with â slotted spoon to â plâte, then drâin âll but 1 Tbsp of the bâcon fât.
- Increâse heât to MED, ând âdd shredded chicken ând rânch seâsoning, ând cook, stirring to coât. Cook 2-3 minutes. Remove to â plâte.
- âdd butter ând gârlic, cooking âbout 30 seconds, until gârlic is frâgrânt. âdd flour ând whisk together to form â pâste. Slowly âdd in heâvy creâm ând hâlf ând hâlf, whisking vigorously âs you âdd the liquids. Once âll liquids âre in the pot, cook, whisking often, for 3-5 minutes, until thickened.
- Stir in âll of the Pârmesân cheese, hâlf of the mozzârellâ ând hâlf of the cheddâr. Melt cheese completely, then stir in cooked pâstâ, chicken, ând hâlf of the bâcon pieces.
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