Buffalo Chicken Bacon Ranch Mac & Cheese

8 meals (estimated)

From a reel by Poggiolieats — watch the original

Ingredients

• 1 box corkscrew pasta
• 1/2 lb bacon
• 3 tbsp flour
• 1 packet Hidden Valley Ranch seasoning
• Paprika
• 1 can evaporated milk
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp hot sauce
• 1 tbsp mustard
• 1 cup shredded Gouda
• 1 cup shredded mozzarella
• 1 cup shredded Colby Jack
• 1 cup shredded cheddar
• Extra shredded cheese
• Salt and pepper
• Salt and pepper
• Buffalo chicken
• Ranch
• 1 cup Greek yogurt
• Juice of 1/2 to 1 lemon
• Water
• Dried dill
• Dried parsley
• Dried oregano
• Onion powder
• Garlic powder
• Salt
• Pepper

Instructions

1. Prepare the healthy ranch by mixing Greek yogurt, lemon juice, and water until smooth, then stir in the dried dill, parsley, oregano, onion powder, garlic powder, salt, and pepper.
2. Chop the bacon and cook in a large pot until crispy. Remove the bacon bits and set aside, keeping the grease in the pot.
3. Toast the ranch seasoning and paprika in the bacon grease for 30 seconds.
4. Stir in the flour and cook for 1 to 2 minutes to create a roux.
5. Gradually whisk in the evaporated milk, whole milk, and heavy cream.
6. Add the hot sauce and mustard, then simmer until the sauce thickens.
7. Reduce heat to low and stir in the Gouda, mozzarella, Colby Jack, and cheddar until the cheese is melted and smooth.
8. Season the sauce with salt and pepper, then fold in the cooked pasta and some of the cooked bacon.
9. Layer half of the mac and cheese in a baking dish, add a layer of extra shredded cheese, and then top with the remaining mac and cheese.
10. Sprinkle more cheddar and paprika over the top.
11. Bake at 325°F for 20 to 25 minutes, then broil for approximately 5 minutes until the top is golden and crispy.
12. Serve the mac and cheese topped with buffalo chicken, crispy bacon, and a drizzle of ranch.