Who doesn’t love mac and cheese? I know that my family LOVES it. As I’ve mentioned before, cheese is one of my top three favorite foods. It’s no wonder that I enjoy this gooey, cheesy dish!
It doesn’t really fit in with my new healthy lifestyle, though. That makes me sad in the face. I had to find a way to make it somewhat healthier! That’s when I discovered that using pureed butternut squash in the sauce will make it creamier while allowing you to use less cheese.
This recipe was somewhat inspired by this one. Basically, I just saw the name and decided to create my own. What I came up with was ah-mazing!
Chicken, Bacon, Ranch Mac And Cheese
12oz (1 Box) Ronzoni Smart Taste Rotini
1 Tbsp Olive Oil
1 lb Boneless Chicken Breast
9 Slices Turkey Bacon
3 Cups Frozen Broccoli
2 Tbsp Butter
3 Tbsp Flour
2 Cups Milk
1 Cup Chicken Broth (Or Vegetable)
1 12oz Package Frozen Pureed Butternut Squash
¼ Cup Parmesan Cheese
½ Cup Mozzarella Cheese
1 Cup Cheddar Cheese
1 Packet Ranch Seasoning
Bring a huge pot of water to boil. Cook pasta according to package directions.
While pasta is cooking, cut chicken and bacon into bite size pieces. Heat olive oil in large skillet, add chicken and bacon. Cook until chicken is done, about 6 minutes.
Melt butter in a saucepan. Whisk in flour and let cook for 2 minutes. Slowly whisk in milk, broth, butternut squash, and ranch seasoning. Bring to a boil, and cook for 1-2 minutes. Remove from heat and slowly whisk in cheeses.
Mix pasta, chicken, bacon, broccoli, and sauce together and pour into a baking dish.
Bake at 350F for 20 to 30 minutes, until it’s bubby and delicious looking!
Those are just the three types of cheese I used this time. You could definitely switch it up and use whatever. I’ve even made this with ricotta once! It’s really all up to what you like or what you have on hand.