Sunny's Easy Chicken Mac 'n' Cheese with Spicy Ranch Salad

  • Yield: 2 Servings
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Kosher salt

1 cup uncooked elbow macaroni

2 tablespoons unsalted butter

1 red bell pepper, seeded and chopped

1 can (10.75 ounces) condensed cream of chicken soup

4 slices American cheese, torn into shreds

1½ cups chopped rotisserie chicken

Black pepper

4 strips bacon, cooked crisp and chopped (optional)

2 scallions, white and green parts, "nely chopped" (optional)

Spicy Ranch Salad

½ cup ranch dressing

1 cup chunky salsa

1 head iceberg lettuce, shredded


  1. 1. Cook pasta in large saucepan of salted water according to package directions. Drain; reserve pasta water. 2. Melt butter in large saucepan over medium heat. Add bell pepper. Cook until pepper is tender, about 6 minutes. Add soup, 12 soup can of reserved pasta water and cheese. Stir until melted, about 8 minutes. 3. Add chicken, cooked pasta and pepper; stir. Top with bacon and scallions, if desired. 4. Combine ranch dressing and salsa in a large bowl. Toss with lettuce. Serve salad chilled or at room temperature along side of Mac 'n' Cheese.

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