Bacon and Chicken Ranch-flavored Mac and Cheese

I didn't end up getting my own picture of this, but didn't want to wait to share it with you because it was so deliciously yummy!  I made this for my family on Valentine's Day.  It was an act of love: extra bacon for my daughter, no onions for my son, and didn't skimp on the cheese for my husband.  Be careful who you make it for - they'll love you forever!

• 8 ounces uncooked elbow macaroni
• 4 slices bacon, chopped
• 1-2 chicken breasts,  cut into 1/2-inch pieces
• 1 Tbsp oil
• 1 Tbsp all-purpose flour
• 1 1/2 cups milk
• 1/3 cup condensed cream of mushroom soup, undiluted
• 3/4 cup shredded six-cheese Italian blend (such as Sargento)
• 1/2 tsp onion powder (I used onion salt and omitted the salt below)
• 1/2 tsp garlic powder
• 1/2 tsp chopped fresh dill (I used 1/4 tsp dried)
• 1/8 tsp salt
• 1/2 cup (2 ounces) shredded colby-Jack cheese

1. Cook pasta according to package directions, omitting salt; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
3. Meanwhile, heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk.  Gradually add milk and soup to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand about five minutes. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chicken, and bacon.
4. Preheat broiler.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with colby-Jack cheese. Broil 3 minutes or until cheese melts.