8 oz. elbow macaroni (we like whole wheat)
2 slices apple wood-smoked bacon
8 oz. skinless, boneless chicken breast, cut into 1/2” pieces
1 Tbls. butter
1 Tbls. unbleached white all-purpose flour
1-1/2 c. milk
1/3 c. cream of mushroom soup, undiluted
3/4 c. six-cheese Italian blend, shredded (Sargento)
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. chopped fresh dill (or 1/4 t. dry)
1/8 t. salt
1/2 c. Colby-Jack cheese, shredded
Preheat oven to 350 degrees.
Cook pasta according to package directions, omitting salt and fat; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
Heat butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk.
Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4-5 minutes.
Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts.
Stir in pasta and chicken.
Spoon mixture into an 8-inch square baking dish (or casserole dish) coated with cooking spray. Sprinkle evenly with reserved bacon and Colby-jack cheese.
Bake for 10 minutes, or until cheese melts.