Yes, another Mac n Cheese dish! I like this one because you don't have to bake it after you put it all together, saves time!
Got this out of the Cooking Light magazine - original recipe HERE (the picture is theirs not mine!)
8 oz uncooked elbow macaroni
3 slices bacon, chopped
8 oz chicken breast (about 2 breasts), cubed
1 tbsp butter or oil
1 tbsp flour
1 1/2 cups milk
1 can cream of mushroom soup
1 cup cheese (whatever you like)
2 tsp powdered ranch dressing mix
1/2 cup more cheese
Cook pasta according to package directions, omitting oil and salt. Cook bacon over med-high heat. Remove and drain on a paper towel, reserving drippings. Cook chicken in bacon drippings about 6 minutes of until done.
Heat oil/butter in a saucepan over medium heat, add flour, cok 2 minutes, stirring constantly with a whisk. Combine the milk and soup, gradually add to the pan. Bring to a boil, cook 2 minutes on low heat, or until thick. Remove from heat, let stand 4 minutes. Add cheese & ranch dressing powder, stir until the cheese melts. Stir in pasta & chicken.
Preheat broiler, spoon mixture into a greased 8x8 pan. Sprinkle with bacon and cheese. Broil 3 minutes or until the cheese melts.