Bacon Mac n’ Cheese
Servings: 4 | PRINT RECIPE | BACK TO RECIPES
Prep Time: 25 min.
Cook Time: 40 min.
Total Time: 1 hr. 5 min.
| 10 slices | Wright® Brand Peppered Bacon, 2 slices cut into 1/2-inch strips |
| 1 lb. |
Penne Pasta |
| 6 oz. | Tyson® Oven Roasted Diced Chicken Breast |
| 1 | Tomato, medium diced |
| 3/4 cup |
Frozen Green Peas |
| 1 cup |
Button Mushroom, sliced |
| 1/2 cup | White Onion, small diced |
| 2 cups | Pepper Jack Cheese, shredded |
| 3/4 oz. | Ranch Dressing Seasoning |
| 15-oz. | Jar of Alfredo Sauce |
| 2 tablespoons | Olive Oil |
- Preheat oven to 350ºF.
- Bring large pot of water to a boil. Cook penne pasta according to the directions until done. Drain pasta and add to a large mixing bowl.
- Heat a large skillet to medium high. Cook the 2 cut slices of Wright Brand Bacon until halfway done. Add mushrooms and onions to the pan and cook until all is done.
- Turn heat off of skillet and add the alfredo sauce and the ranch seasoning. Stir until well mixed.
- Add cut bacon, diced chicken, diced tomato, pepper jack cheese, and ranch-alfredo sauce to the mixing bowl with pasta. Stir until well mixed.
- Pour mixture into a greased 9" x 12" baking dish. Lay the remaining strips of bacon over the top of the baking dish lengthwise.
- Bake for 40 minutes or until hot all the way through and the bacon crust is cooked.
