A real keeper. This recipe would always be a real hit during parties and events.

INGREDIENTS

2 cups elbow macaroni
1 stick butter (8 tablespoons),divided
2 tablespoons flour
1 cup milk
1-1/2 cups shredded sharp white cheddar cheese
1/2 cup shredded monterey jack cheese
1/2 cup shredded swiss cheese
1/3 cup ranch dressing
7 crisp cooked bacon strips, crumbled
1 baked chicken breast, diced
1 teaspoon salt
1 teaspoon pepper
1/4 cup bread crumbs
2 tablespoons fresh minced parsley
1/4 cup freshly grated Parmesan cheese

DIRECTIONS

• Preheat oven to 375 degrees F.
• Pour salted water in a medium pot, filling it by 2/3. Cook macaroni for 8 minutes. Drain.
• In a saucepan, melt 6 tablespoons of the butter over medium heat then mix in the flour until pasty. Cook for 2 minutes and stir in milk/
• Once smooth, add the cheeses and stir until melted. Add drained macaroni, ranch dressing, bacon and chicken, stirring it into the mixture. Add salt and pepper.
• Pour mixture into a 9 x 13-inch greased casserole dish and bake for 45 minutes. On the last 15 minutes of baking time, take the casserole out.
• Melt the rest of the butter in the microwave. Sprinkle casserole top with Mac n’ cheese, melted butter and Parmesan. Complete baking time and let is rest for 10 minutes before serving.
• Makes 8 servings.