Introduction

Chicken Ranch Macaroni and Cheese is a comforting twist on a classic favorite, combining tender ranch-seasoned chicken with creamy, cheesy pasta. This dish is perfect for weeknight dinners when you want something flavorful and satisfying in just one pan.

A white bowl filled with creamy macaroni pasta as the base layer, showing a smooth, rich texture in a light beige color. On top, there is a generous layer of cooked chicken pieces, golden brown and slightly crispy, scattered evenly across the pasta. Small green herb bits are sprinkled all over, adding splashes of green color. The bowl is placed on a white marbled surface with a metal fork resting beside it, and a blurred background with subtle hints of greens and warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into cubes
1 package (about 2 tablespoons) dry ranch seasoning, divided
¼ cup unsalted butter
¼ cup all-purpose flour
1 ½ cups whole milk, warmed
1 teaspoon salt
⅛ teaspoon garlic powder
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

Step 1: In a large mixing bowl, toss the cubed chicken with 1 package (about 2 tablespoons) of dry ranch seasoning until evenly coated.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches and cook for 1-2 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove from heat and tent with foil to keep warm.
Step 3: Wipe out the skillet to prepare for the macaroni and cheese sauce.
Step 4: Melt unsalted butter in the skillet over medium heat.
Step 5: Add flour and whisk constantly for 1-2 minutes until the mixture turns light brown.
Step 6: Remove from heat and gradually whisk in the warm milk, then return the pan to medium heat and whisk for 3-5 minutes until the sauce thickens.
Step 7: Stir in salt, garlic powder, and 2 tablespoons dry ranch seasoning. Remove from heat.
Step 8: Add the white cheddar and mozzarella cheeses, stirring until fully melted and smooth.
Step 9: Pour the cooked elbow macaroni into the cheese sauce and stir to combine evenly.
Step 10: Season with salt and pepper to taste, then top with the cooked ranch chicken, crumbled bacon, and chopped parsley before serving.

Tips & Variations

For extra creaminess, substitute half of the whole milk with heavy cream.
Try adding a pinch of smoked paprika for a subtle smoky flavor.
Use a mix of cheeses like gouda or pepper jack to customize the taste.
To make it vegetarian, omit the chicken and bacon and add sautéed mushrooms or roasted vegetables instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce becomes too thick. This dish is best enjoyed fresh but holds up well as leftovers.

How to Serve

The image shows a white bowl filled with creamy macaroni pasta mixed with chunks of golden brown cooked chicken and small pieces of crispy bacon, all sprinkled with finely chopped green herbs on top. The creamy pasta is smooth and light beige, serving as the base layer, while the chicken pieces sit scattered evenly across the top, each with a slightly crispy, browned exterior. The bacon bits add a deep reddish-brown color and crunchy texture, contrasting with the soft pasta and tender chicken. A black spoon is partially dipped into the bowl, ready to scoop up the meal. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, you can use other short pasta shapes like penne, shells, or rotini. Just adjust the cooking time to ensure they are al dente.

Is it necessary to warm the milk before adding it to the roux?

Warming the milk helps prevent lumps and allows the sauce to thicken more smoothly. If you use cold milk, the sauce may take longer to thicken or become uneven.