High Protein Chicken Bacon Ranch Mac & Cheese

Ingredients

• 700 g diced boneless & skinless chicken breast, raw weight
• 1.5 tsp ranch seasoning, for seasoning chicken
• 1.5 tsp smoked paprika, for seasoning chicken
• light cooking oil spray, FryLight
• 80 ml low sugar or sugar free BBQ sauce, Stubb's Original BBQ Sauce
• 320 g macaroni pasta, dry weight
• 400 ml fat free evaporated milk, Carnation Light & Creamy
• 2 tsp ranch seasoning, for sauce
• 1.5 tsp smoked paprika, for sauce
• 100 g light cream cheese
• 100 g low fat grated cheddar cheese, Dairyworks Natural Cheddar Cheese
• 100 g cooked & diced turkey bacon, beef bacon or short cut bacon
• 250 g low fat/non fat greek yoghurt
• 120 g light mayonnaise
• 120 g low fat buttermilk, Paul's 99% Fat Free Buttermilk
• 1 tbsp fresh dill
• 1 tbsp fresh chives
• 1 tsp onion powder
• 1 tsp garlic powder
• salt & pepper, to taste
• lemon juice, a squeeze

Steps

1. Season diced chicken breast with 1.5 tsp ranch seasoning and 1.5 tsp smoked paprika.

2. Spray a pan with light cooking oil spray and cook the seasoned chicken until fully cooked through.

3. Toss the cooked chicken with the low sugar BBQ sauce.

4. Cook the macaroni pasta according to package directions, then drain.

5. In a saucepan, combine evaporated milk, 2 tsp ranch seasoning, 1.5 tsp smoked paprika, cream cheese, and cheddar cheese; heat gently, stirring until melted and smooth.

6. Stir the cooked pasta into the cheese sauce until well coated.

7. Fold in the BBQ chicken and cooked diced bacon.

8. Divide the mac and cheese evenly into 4 meal prep containers.

9. For the ranch, whisk together Greek yoghurt, mayonnaise, buttermilk, dill, chives, onion powder, garlic powder, salt, pepper, and a squeeze of lemon juice until smooth. Serve alongside the mac and cheese.