Ingredients

Ranch Chicken

2 tablespoons olive oil

4 boneless skinless chicken breasts, cut into cubes

1 package (about 3 tablespoons) dry ranch seasoning

Macaroni and Cheese

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 1/2 cups whole milk, warmed

1 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons dry ranch seasoning

1/2 cup white cheddar cheese, freshly grated

1/4 cup mozzarella cheese, freshly grated

8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained

4 strips bacon, cooked and crumbled

Salt and pepper to taste

Parsley, chopped (for garnish)

Instructions

Ranch Chicken

In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.

Wipe out the skillet to use for the macaroni and cheese.

Macaroni and Cheese

In the skillet, melt the butter over medium heat.

Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).

Remove from heat and gradually pour in the warm milk, whisking constantly.

Return the pan to the heat and whisk another 3-5 minutes, or until thickened.

Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.

Add the cheeses, stirring to melt.

Pour the cooked noodles over the top of the sauce. Stir to combine.

Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.