Ranch Macaroni and Cheese

If your family likes ranch dip, they’re gonna love our creamy, yummy, bacony pasta in extra-cheesy sauce!

3 cups milk 1 Tbs. cider vinegar

12 oz. cavatappi or penne pasta

8 slices bacon

1/4 cup all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt 1/4 tsp. pepper

6 oz. dill Havarti cheese, shredded

6 oz. white American cheese, shredded or chopped

1 large scallion, chopped, 1/4 cup

1 1/2 cups halved grape tomatoes, about 1 1/2 pts. 1/3 cup seasoned panko breadcrumbs

● Preheat oven to 400°F. Coat 2 1/2 qt. baking dish with cooking spray. Combine milk and vinegar; set aside. Cook pasta according to package directions. Drain; return to pot.

● Meanwhile, in large skillet, cook bacon over medium heat until crisp, 6- 8 minutes; drain on paper towels. Whisk flour, garlic powder, onion powder, salt and pepper into drippings in same skillet over medium heat; whisk until smooth, 1-2 minutes. Whisk in milkcider mixture; cook, whisking constantly until thickened and bubbly, 3-5 minutes. Whisk in cheeses and scallion until melted and smooth.

● Crumble 6 slices bacon; stir into pasta mixture with tomatoes. Transfer to baking dish. Breaking remaining 2 slices bacon into 1" pieces; sprinkle over pasta mixture. Top with breadcrumbs. Bake until golden and bubbly, 30 minutes.

Servings: 6. Cals.: 699. Protein: 28 g. Fat: 39 g. (20 g. saturated.; Chol.: 95 mg. Carbs.: 60 g. Sodium: 1,175 mg. Fiber: 3 g. Sugar: 11 g. Kitchen time: 20 minutes. Total time: 50 minutes.