Bacon, Ranch, and Chicken Mac and Cheese
Img Src: https://firstlookthencook.com/2010/02/26/bacon-ranch-and-chicken-mac-and-cheese/
This is a bit of an older recipe I found while looking through my childhood home's book collection. It's specifically taken word-for-word from the COOKING LIGHT Mix & Match Low-Calorie Cookbook. Most of the stuff in there is simply just, "Here's a thing you like but portioned smaller! 🙃" Which, I didn't like because I didn't want to torture myself by avoiding my desire to feel full and eat more. However, I remember cooking this recipe, measuring it out in cups, and finding that the calorie count for this recipe is as the book claims. So it meets the criteria of this blog! Volumetric and delicious. It's genuinely very tasty and doesn't require any fancy chemistry experiments like shirataki noodles. If I've remembered wrong, I'll correct/update the 1 cup and 100g calorie count, but even if I am wrong, it's still delicious!
8 ounces uncooked elbow macaroni 1 slice applewood-smoked bacon 8 ounces skinless, boneless chicken breast, cut into ½-inch pieces 1 tablespoon butter 1 tablespoon all-purpose flour 1½ cups fat-free milk ⅓ cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted ¾ cup (3 ounces) shredded 6-cheese Italian blend (such as Sargento) ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon chopped fresh dill ½ teaspoon salt Cooking spray ½ cup (2 ounces) shredded colby-Jack cheese
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend and next 4 ingredients, stirring until cheese melts. Stir in pasta and chicken.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.
Yield: 4 servings (serving size: about 2 cups).
CALORIES 497; FAT 17g (sat 9.2g, mono 4.7g, poly 1.4g); PROTEIN 33.3g; CARB 51.7g; FIBER 2g; CHOL 74mg; IRON 2.4mg; SODIUM 767mg; CALC 368mg