Description
A creamy, flavorful Chicken Ranch Macaroni and Cheese combining tender ranch-seasoned chicken, smoky bacon, and a rich homemade cheese sauce tossed with perfectly cooked elbow macaroni. Ready in just 25 minutes, this comforting dish is perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 1 package (about 2 tablespoons) dry ranch seasoning
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 Toppings
- 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 2 tablespoons of dry ranch seasoning until each piece is fully coated.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken in batches and cook 1-2 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken from skillet and tent with foil to keep warm.
- Prepare the Skillet: Wipe out the skillet with a paper towel to remove any residue, preparing it for making the macaroni and cheese sauce.
- Make Roux: Melt 1/4 cup unsalted butter in the skillet over medium heat. Whisk in 1/4 cup flour constantly for 1-2 minutes until the roux turns light brown and bubbles, eliminating the raw flour taste.
- Add Milk: Remove skillet from heat and slowly whisk in 1 1/2 cups warmed whole milk, ensuring no lumps form.
- Thicken Sauce: Return the skillet to medium heat and whisk continuously for 3-5 minutes until the sauce thickens to a creamy consistency.
- Season Sauce: Stir in 1 teaspoon salt, 1/8 teaspoon garlic powder, and 2 tablespoons dry ranch seasoning. Remove the skillet from heat to prevent scorching.
- Add Cheese: Off the heat, add 1/2 cup white cheddar and 1/4 cup mozzarella cheese. Stir until melted and smooth.
- Combine with Pasta: Add 8 ounces cooked and drained elbow macaroni to the cheese sauce. Stir gently to coat the pasta evenly.
- Finish and Serve: Adjust seasoning with salt and pepper as needed. Top with cooked ranch chicken pieces and crumbled bacon. Garnish with chopped parsley and serve immediately for best flavor and texture.
Notes
- For creamier mac and cheese, use whole milk as specified.
- Cook bacon until crispy for optimal texture contrast.
- Do not overcook the pasta; al dente texture works best for this dish.
- Make sure to warm the milk before adding to the roux to prevent lumps.
- Keep cooked chicken warm by tenting with foil while preparing the sauce.
- Feel free to substitute white cheddar with sharp cheddar for a stronger cheese flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
