Ingredients
3 cups uncooked elbow macaroni3 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 cup 2% milk1-1/2 cups shredded cheddar cheese1/2 cup grated Parmesan cheese1/2 cup shredded Swiss cheese3/4 cup ranch salad dressing1 cup coarsely chopped cooked chickenTOPPING:1/3 cup seasoned bread crumbs2 tablespoons butter, melted10 bacon strips, cooked and crumbled1 tablespoon minced fresh parsley
Preparation
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to 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 dressing.
Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
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.
