Chicken Ranch Macaroni and Cheese Recipe
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.
- 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
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
- 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.
- 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.
- Clean the Skillet: Wipe out the skillet to prepare it for making the macaroni and cheese sauce.
- 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.
- 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.
- Thicken the Sauce: Return the skillet to medium heat and continue whisking for 3-5 minutes until the sauce thickens to a creamy consistency.
- 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.
- 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.
- 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.
- 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
