Loaded Chicken and Bacon Mac
This Loaded Chicken and Bacon Mac is a creamy, cheesy, and protein-packed comfort food superstar perfect for any weeknight!
Equipment
- Large Pot
- Medium Skillet
- Mixing Bowl
- Baking dish (optional)
- Wooden Spoon or Spatula
- Cheese Grater
Ingredients
- 8 oz elbow macaroni
- 2 cups cooked chicken shredded
- 4 slices turkey bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup green onions chopped
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- In a medium skillet over medium heat, cook 4 slices of turkey bacon until crispy. Remove and crumble once cooled. If your chicken isn’t already cooked, poach or roast it, then shred into bite-sized pieces.
- In a mixing bowl, combine 2 cups shredded cheddar cheese, 1 cup milk, 1/2 cup sour cream, and 1/2 cup softened cream cheese. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Stir until smooth and creamy.
- Return the drained pasta to the pot or a large mixing bowl. Add the shredded chicken, crumbled turkey bacon, and cheese sauce. Mix thoroughly to coat every piece of macaroni.
- You can serve this dish immediately, garnished with 1/2 cup chopped green onions for a fresh bite. Alternatively, transfer everything to a baking dish and bake at 350°F (175°C) for 15 minutes until bubbly and golden on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.
- Freeze portions in freezer-safe containers for up to 2 months; thaw overnight before reheating.
- Customize with different cheeses or add vegetables for extra flavor and nutrition.