CRACK CHICKEN MACARONI AND CHEESE

Ingredients

1 lb elbow macaroni

1.5 lbs boneless, skinless chicken breasts

1 packet (1 oz) dry ranch dressing mix

1 teaspoon garlic powder

1 teaspoon onion powder

8 oz cream cheese, softened

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup cooked bacon, crumbled

2 cups milk

1/2 cup chicken broth

2 tablespoons butter

1/4 cup all-purpose flour

Salt and pepper, to taste

Chopped fresh parsley, for garnish (optional)

Directions

Step 1: Cook the Chicken

In a large pot, cook the chicken breasts in boiling water until fully cooked (about 15-20 minutes). Remove from water, let cool slightly, then shred the chicken.

Step 2: Cook the Pasta

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 3: Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned.

Gradually whisk in the milk and chicken broth, bringing the mixture to a simmer. Cook until thickened, about 3-5 minutes.

Reduce the heat to low and stir in the cream cheese until melted and smooth.

Add the shredded cheddar cheese and mozzarella cheese, stirring until melted and fully combined.

Season with ranch dressing mix, garlic powder, onion powder, salt, and pepper.

Step 4: Combine Everything

Add the shredded chicken, cooked bacon, and cooked macaroni to the cheese sauce. Stir until everything is well combined and coated with the sauce.

Step 5: Bake (Optional)

If desired, transfer the mixture to a greased baking dish, top with additional shredded cheese and bacon, and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.

Step 6: Serve

Garnish with chopped fresh parsley, if desired, and serve warm.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: 6-8