Chicken Bacon Ranch Macaroni & Cheese

Misti made this for our family after Camille was born. Everyone thought it was delish!

Chicken Bacon Ranch Macaroni & Cheese
From Cooking Light March 2010 Issue

Ingredients
 16 ounces  uncooked elbow macaroni
3-4  slices pre-cooked bacon, chopped
2  skinless, boneless chicken breasts cooked, cut into 1/2-inch pieces
2  tablespoon  butter
2  tablespoon  all-purpose flour
3  cups  milk
2/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 ½ c shredded six-cheese Italian blend (such as Sargento)
1  teaspoon  onion powder
1  teaspoon  garlic powder
1  teaspoon  dill
1  teaspoon  salt
Cooking spray
1/2  cup  shredded colby-Jack cheese
1-2 slices precooked bacon (for top)

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook chicken either on the grill seasoned with salt and pepper or on the stove top with a bit of olive oil.
3. Melt 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. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chopped bacon and chicken.
4. Preheat broiler.
5. Pour into a 9x13 pan coated with cooking spray. Sprinkle evenly with reserved bacon and ½ cup cheese. Broil 3 minutes or until cheese melts.

Fettuccine Carbonara

This recipe comes from the Alice Bay Cookbook.  For a time growing up, it was one of my family's favorite recipes.  Sometimes we would steam summer squash, zucchini and carrots and add them to the mix.

1/4 lb. bacon
1 egg
3/4 cup Parmesan cheese
1 cup heavy cream
1/4 cup butter, cut into pieces
2 garlic cloves, pressed
2 T chopped parsley
1 tsp salt
1/4 tsp ground pepper
1 lb. fettuccine

Fry bacon until crisp, crumble, and set aside, keeping warm.  Beat the egg and add the Parmesan cheese, cream, butter garlic, parsley, and salt and pepper.  Cook the pasta al dente, drain, and toss immediately with egg and cheese mixture.  Sprinkle with crisp bacon and fresh parsley.  Serve on warm plates.  4 portions.