Chicken Ranch Macaroni and Cheese Recipe

Introduction

Chicken Ranch Macaroni and Cheese is a comforting twist on the classic dish, featuring tender ranch-seasoned chicken and crispy bacon mixed into creamy cheesy pasta. It’s an easy, flavorful meal perfect for weeknight dinners or casual gatherings.

Ingredients

• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts, cut into cubes
• 1 package (about 2 tablespoons) dry ranch seasoning
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 ½ cups whole milk, warmed
• 1 teaspoon salt
• ⅛ teaspoon garlic powder
• 2 tablespoons dry ranch seasoning
• ½ cup white cheddar cheese, freshly grated
• ¼ cup mozzarella cheese, freshly grated
• 8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
• 4 strips bacon, cooked and crumbled
• Salt and pepper, to taste
• Parsley, chopped (for garnish)

Instructions

1. Step 1: In a large mixing bowl, combine the cubed chicken with the dry ranch seasoning. Toss to coat evenly.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. When hot, add chicken in batches and cook for 1-2 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove from heat and tent with foil to keep warm.
3. Step 3: Wipe out the skillet to prepare for the macaroni and cheese sauce.
4. Step 4: Melt the butter in the skillet over medium heat.
5. Step 5: Add the flour and whisk constantly for 1-2 minutes until the mixture turns light brown.
6. Step 6: Remove from heat and gradually pour in the warmed milk while whisking constantly to prevent lumps.
7. Step 7: Return the skillet to the heat and whisk continuously for 3-5 minutes until the sauce thickens.
8. Step 8: Stir in the salt, garlic powder, and additional ranch seasoning, then remove from heat.
9. Step 9: Add the white cheddar and mozzarella cheeses, stirring until melted and smooth.
10. Step 10: Pour the cooked elbow macaroni into the sauce and stir to combine thoroughly.
11. Step 11: Season with salt and pepper to taste. Top with the cooked ranch chicken, crumbled bacon, and chopped parsley before serving.

Tips & Variations

• For a creamier sauce, substitute half the milk with heavy cream.
• Use smoked gouda or pepper jack cheese for a different flavor profile.
• Try adding steamed broccoli or peas for a vegetable boost.
• Cook the pasta just shy of al dente as it will continue to soften when mixed with the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, while elbow macaroni is traditional, penne, rotini, or shells work well with this creamy sauce.

How do I know when the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F for safe consumption. Cooking times may vary depending on the size of the cubes.

Chicken Ranch Macaroni and Cheese Recipe

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★★★★★

4.9 from 65 reviews

This Chicken Ranch Macaroni and Cheese is a deliciously creamy and flavorful twist on classic comfort food. Tender chunks of ranch-seasoned chicken and crispy bacon are combined with a rich, cheesy sauce made from white cheddar and mozzarella. The elbow macaroni is tossed in this savory ranch cheese sauce for a hearty, satisfying meal that’s perfect for weeknight dinners or family gatherings.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 package (about 2 tablespoons) dry ranch seasoning

Macaroni and Cheese Sauce

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 ½ cups whole milk, warmed
• 1 teaspoon salt
• ⅛ teaspoon garlic powder
• 2 tablespoons dry ranch seasoning
• ½ cup white cheddar cheese, freshly grated
• ¼ cup mozzarella cheese, freshly grated

Other

• 8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
• 4 strips bacon, cooked and crumbled
• Salt and pepper, to taste
• Parsley, chopped (for garnish)

Instructions

1. Prepare the Ranch Chicken: In a large mixing bowl, combine the cubed chicken with about 2 tablespoons of dry ranch seasoning. Toss well to coat the chicken evenly with the seasoning.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in batches to avoid overcrowding. Cook each piece for 1-2 minutes on each side or until golden brown and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and tent with aluminum foil to keep warm.
3. Clean the Skillet: Wipe out the skillet to prepare it for making the macaroni and cheese sauce.
4. Make the Roux: In the same skillet, melt ¼ cup of unsalted butter over medium heat. Once melted, add ¼ cup of all-purpose flour and whisk constantly for 1-2 minutes until the mixture becomes light brown and bubbly, forming a roux that will thicken the cheese sauce.
5. Add the Milk: Remove the skillet from heat briefly and gradually pour in 1 ½ cups of warmed whole milk while whisking constantly to avoid lumps.
6. Thicken the Sauce: Return the skillet to medium heat and continue whisking for 3-5 minutes until the sauce thickens to a creamy consistency.
7. Season the Sauce: Stir in 1 teaspoon salt, ⅛ teaspoon garlic powder, and 2 tablespoons of dry ranch seasoning. Mix well and remove from heat.
8. Add the Cheese: Add ½ cup freshly grated white cheddar cheese and ¼ cup freshly grated mozzarella cheese to the sauce, stirring until fully melted and smooth.
9. Combine with Noodles: Pour the cooked and drained elbow macaroni into the cheese sauce. Stir until the noodles are thoroughly coated with the creamy ranch cheese sauce.
10. Assemble the Dish: Season the macaroni and cheese with additional salt and pepper to taste. Top with the cooked ranch chicken, crumbled bacon, and chopped parsley for garnish.

Notes

• Make sure the milk is warmed to prevent lumps when adding it to the roux.
• Cooking chicken in batches ensures even browning and proper cooking temperature.
• Use freshly grated cheese for better melting and texture.
• The bacon adds a smoky crunch but can be omitted for a milder flavor.
• For a spicier version, add a pinch of cayenne pepper or red chili flakes to the cheese sauce.

Keywords: Chicken ranch macaroni and cheese, creamy ranch mac and cheese, comfort food, cheesy chicken pasta, easy dinner recipes