Sometimes in life there are those meals that you make that you wish you could eat every single day, but know that your wardrobe would not appreciate it. This Bacon Ranch Pasta is one of those and believe me when I say it is the ultimate comfort food that'll have your family coming back for seconds.
Bacon Ranch Pasta
When I made a casserole I have two things in mind. First, I want it be simple and easy. I don't want to dirty thirty different bowls and eight other pans. I want everything streamlined so that I can get in and out with minimal clean up just like I did with my Easiest Chicken Noodle Casserole EVER. Secondly, I love casseroles to be straight up comfort food. Anything that is oozing with cheese {like my Cheesy Chicken, Rice & Broccoli} is definitely a win.
This Bacon Ranch Pasta is not only oozing with cheese, but it also has the one meat that I cannot get enough of, BACON! I'm sorry, but if the scale would allow me, I'd probably use bacon as a topping on EVERYTHING. There's just something about that salty, smoked flavor that I love. It definitely takes this casserole to the next level.
Bacon Ranch Pasta
Ingredients
- 1 onion diced
- 2 cup chopped kale with hard stems removed
- 16 oz diced tomatoes
- 2 cloves garlic diced
- 12 oz can evaporated milk
- ½ cup ranch dressing
- ½ cup pepper jack cheese
- 4 oz velveeta cheese
- 1 box elbow macaroni
- 8 slices cooked bacon chopped
- ½ cup cheddar cheese
Instructions
- Boil elbow macaroni and cook according to package instructions.
- Preheat the oven to 350 F.
- Saute onion, kale, and garlic until the kale is wilted and add in the diced tomatoes. Season with salt & pepper.
- In a pot on medium heat mix & melt evaporated milk, ranch dressing, pepper jack & velvetta cheese. Stir well until all are combined and melted.
- In a baking dish place the pasta then kale & tomatoes mix & pour the cheese mixture over the top and sprinkle with chopped bacon and mix everything together in the baking dish.
- Sprinkle with cheddar cheese & bake at 350 for 25 minutes.
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