Prep once, feed the whole gang twice when you double this mac recipe and freeze half. I created it for the people I love most, using the ingredients they love best.
—ANGELA SPENGLER TAMPA, FL
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS
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
TOPPING
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 350°. 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 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.
3. Add the chicken and sauce to the cooked macaroni, tossing to combine. Transfer pasta 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.
FREEZE OPTION Prepare recipe as directed, increasing milk to 1 1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in the center reads 165°.