Cajun Chicken Bacon Ranch Mac & Cheese

13 meals (estimated)

From a reel by Poggiolieats — watch the original

Ingredients

• 1.5 lb chicken breast or thighs, chopped
• Olive oil
• Poggiolieats Cajun seasoning
• 1 lb big shells
• 4 tbsp butter
• 3 tbsp flour
• 2 cups whole milk
• 1 cup evaporated milk
• 1/2 cup heavy cream
• Hot sauce
• 2 cups shredded cheddar
• 1 cup shredded Monterey Jack
• 1 cup shredded Colby Jack
• 6 slices American cheese
• Crispy chopped bacon
• Ranch
• Hot sauce
• More crispy bacon
• Green onions

Instructions

1. Coat the chopped chicken in olive oil and Cajun seasoning.
2. Sauté the chicken in a hot pan until fully cooked and browned, then set aside.
3. Boil the pasta shells in salted water until al dente, then drain.
4. Melt butter in the same pan used for the chicken, stir in the flour, and whisk for 1 to 2 minutes.
5. Gradually whisk in the whole milk, evaporated milk, and heavy cream until the mixture is smooth.
6. Season the sauce with Cajun seasoning and hot sauce.
7. Reduce heat and stir in the cheddar, Monterey Jack, Colby Jack, and American cheese until melted.
8. Combine the cooked shells with the cheese sauce.
9. Fold the cooked chicken and a portion of the crispy bacon into the pasta.
10. Garnish with ranch, hot sauce, additional bacon, and sliced green onions.