Chicken, Bacon Ranch Mac and Cheese

12 oz Elbow Macaroni
6 slices bacon (I use turkey bacon and olive oil)
About 10 oz boneless, skinless chicken breast, cut into bite size pieces
1 Tablespoon butter
1 tablespoon all purpose flour
1 1/2 cup milk
1/2 can reduced sodium Cream of mushroom soup
1 cup Italian blend shredded cheese
3/4 cup colby-jack cheese
1 packet Ranch dressing mix

Cook pasta according to package directions and drain
Cook bacon over medium heat  until crisp. Remove from pan and finely chop; set aside. Increase heat to medium high and add chicken to bacon drippings. Cook about 6 minutes or until done.
Melt butter in large saucepan over medium heat and add flour, stirring constantly with whisk. Combine milk and soup with whisk and add slowly to butter and flour mixture. Continue to stir with whisk and bring to a boil, cooking about 2 minutes or until thick. Remove from heat and allow to cool slightly. Add Italian cheese and ranch mix and stir until cheese melts. Mix cheese sauce, pasta, bacon and chicken in a casserole dish coated with cooking spray and sprinke with colby jack cheese. Broil 3-5 minutes, or until cheese melts.

I did not take a picture but it is so amazing! Next time, I will take a pic!