To make the macaroni and cheese, first, wipe out the skillet you just used to cook the chicken; you will be using that for this part of the recipe as well. Over medium heat, melt the butter in the wiped out skillet. Add the flour and whisk constantly for 1-2 minutes, or until the mixture gets brown.
Remove the skillet from the heat and slowly pour in the warm milk. Whisk continuously, returning the skillet back to the heat. Whisk for another 3-5 minutes, or until the mixture thickens. Add the salt, garlic powder, and ranch seasoning mix, stirring to combine. Remove from the heat for the last time.
Finally, add both kinds of grated cheeses and stir until the cheese melts. Pour the cooked noodles into the sauce. Stir some more, and then top with the cooked chicken, crumbled bacon, and chopped parsley. You may want to add some salt and pepper, to taste. Enjoy with a side of dinner rolls and roasted parmesan green beans for a complete meal.
How to Cook the Chicken
To cook the chicken that will top the cheesy ranch macaroni, first cut the chicken breasts into cubes. After you have cut the chicken into cubes, combine it with the ranch seasoning mix in a large bowl. Next, heat up the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the cubes of chicken in batches. (Don’t try to get all the chicken cooked at once.) Cook 1-2 minutes per side of the cubes. The chicken should be golden brown and have an internal temperature of 165°F. Transfer the cooked chicken to a plate and use aluminum foil to form a tent over the chicken to keep it warm as you make the macaroni and cheese.
