Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Nutrition per serving
Calories5070 kcal (253%)
Total Fat348.3 g (498%)
Carbs275.1 g (106%)
Sugars47.6 g (53%)
Protein202 g (404%)
Sodium8924.6 mg (446%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 cupselbow macaroni
uncooked
3 Tbspbutter
2 Tbspall purpose flour
½ tspsalt
¼ tsppepper
1 cup2% milk
1 ½ cupsshredded cheddar cheese
½ cupgrated parmesan cheese
½ cupshredded swiss cheese
¾ cupranch salad dressing
1 cupchicken
coarsely chopped, cooked
topping
⅓ cupseasoned bread crumbs
2 Tbspbutter
melted
10bacon strips
cooked and crumbled
1 Tbspfresh parsley
minced
Instructions
Step 1
Preheat oven to 350°. In a 6-qt.stockpot, cook macaroni according to the package directions for al dente; drain and return to the pot. 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 until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in salad dressing. Add the chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish. Toss crumbs with melted butter; sprinkle over macaroni. Top with the bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. FREEZE OPTION Prepare recipe as directed, increasing milk to 1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator about 30 minutes before baking Preheat oven to 350°. Cover casserole with foil; bake for 30 minutes. Uncover, continue baking as directed or until heated through and a thermometer inserted in the center reads 1659 1 CUP 586 cal., 37g fat (15g sat. fat), 84mg chol., 889mg sod., 40g carb. (4g sugars, 2g fiber), 25g pro.
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