Bacon Cheddar Ranch Pasta Salad Recipe 445

Steps:

• 1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
• 2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
• 3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
• 4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
• 5. Serve each plate of pasta with more bacon sprinkled over the top.

Steps:

• Cook macaroni according to package directions. About 5 minutes into the boiling process, add the peas and carrots. Continue boiling until the macaroni is done. Drain. Rinse the macaroni and vegetables in cold water and drain. Repeat twice. Meanwhile, in a large bowl, mix the onion, bacon, ranch dressing mix, Miracle Whip and mayonnaise until well-blended. Add the macaroni, peas and carrots and cheese. Mix well. Refrigerate before serving.

Steps:

• Cook noodles according to package directions.
• In a large mixing bowl, combine the mayonnaise, ranch dressing, green onions, bacon, garlic salt, onion powder, and pepper until well combined.
• Add your cooled noodles and cheddar cheese.
• Mix until well combined. Place in fridge for about 2 hours before serving.