Description
This Chicken Ranch Macaroni and Cheese is a creamy, comforting dish combining tender ranch-seasoned chicken with a rich ranch-flavored cheese sauce, tossed with al dente elbow macaroni and topped with crispy bacon and fresh parsley. Ready in just 25 minutes, it’s a perfect family-friendly meal that blends classic flavors with a zesty twist.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts, cut into cubes
- 1 package (about 2 tablespoons) dry ranch seasoning
- 2 tablespoons olive oil
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 tablespoons dry ranch seasoning
- 1/2 cup white cheddar cheese, freshly grated
- 1/4 cup mozzarella cheese, freshly grated
Pasta and Garnishes
- 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
- Season and Prepare Chicken: In a large mixing bowl, toss the cubed chicken with dry ranch seasoning until evenly coated to infuse flavorful seasoning in every piece.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches, cooking each side for 1–2 minutes until golden brown and the internal temperature reaches 165°F. Remove the chicken and tent with foil to keep warm.
- Prepare the Skillet: Wipe out the skillet with a paper towel to remove any leftover bits and prep it for making macaroni and cheese.
- Make Roux: Melt butter in the skillet over medium heat. Add flour and whisk constantly for 1–2 minutes until lightly browned and bubbly, cooking off the raw flour taste.
- Add Milk: Remove skillet from heat and gradually whisk in the warmed whole milk to avoid lumps.
- Thicken Sauce: Return skillet to medium heat and whisk continuously for 3–5 minutes until the sauce thickens to a creamy consistency.
- Season Sauce: Stir in salt, garlic powder, and additional dry ranch seasoning. Remove from heat promptly to prevent scorching.
- Add Cheese: Off the heat, add white cheddar and mozzarella cheeses. Stir until melted and the sauce is smooth and cheesy.
- Combine with Pasta: Fold in the cooked elbow macaroni, ensuring each piece is evenly coated with the creamy ranch cheese sauce.
- Finish and Serve: Taste and adjust seasoning with salt and pepper if needed. Top the macaroni and cheese with the cooked ranch-seasoned chicken pieces, crumbled bacon, and a sprinkle of chopped parsley for freshness. Serve immediately and enjoy.
Notes
- Ensure the milk is warmed before adding to the roux to help prevent lumps and achieve a smooth cheese sauce.
- To reduce prep time, use pre-cooked or rotisserie chicken seasoned with ranch if desired.
- For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes when seasoning the sauce.
- This dish pairs well with a light green salad to balance the richness of the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
