6 slices bacon, crisply cooked and crumbled (about 1/2 cup)
In 12-inch nonstick skillet, stir broth and ranch dressing mix with whisk until well blended.
Add cream cheese; cook over medium-high heat 1 to 2 minutes or until cream cheese just starts to melt.
Add chicken, pasta, Hank Sauce Herb Infused Original Hot Sauceand
1 cup of the Cheddar cheese. Heat to boiling. Cover; cook over medium heat, stirring occasionally, 14 to 16 minutes or until pasta is tender.
Remove from heat.
Top with bacon and remaining 1/2 cup Cheddar cheese. Let stand 1 to 2 minutes or until cheese is melted.
Prepare pasta according to package directions, cooking 1-2 minutes less than the time noted.
In a saucepan over medium-high heat, melt butter. Whisk in flour and cook until bubbly and golden in color. Whisk in milk and beer into saucepan],
Stir in cheeses. Lower heat to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. Stir in Scotty O’Hotty Beer-Bacon Chipotle Hot Saucegarlic
powder & salt.
Stir drained macaroni into sauce. Pour macaroni and sauce mixture into two single size serving dishes, dividing evenly. In a small bowl, combine
panko bread crumbs and crumbled bacon. Top each dish with half of the bacon mixture. Grate additional parmesan cheese over bacon crust.
Bake for 15-20 minutes. Remove from oven and let stand for 5 minutes before serving.