Chicken Ranch Macaroni and Cheese Recipe
This Chicken Ranch Macaroni and Cheese recipe combines tender, ranch-seasoned chicken with creamy, cheesy macaroni for a comforting and flavorful meal. The dish features a smooth, homemade cheese sauce enhanced with ranch seasoning, topped with crispy bacon and fresh parsley for added texture and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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
Others
- 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 chicken: In a large mixing bowl, combine the cubed chicken with 1 package (about 2 tablespoons) of dry ranch seasoning, tossing to coat the chicken evenly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in batches and cook for 1-2 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and tent with aluminum foil to keep warm.
- Clean the skillet: Wipe out the skillet clean, preparing it for making the macaroni and cheese sauce.
- Melt butter: Melt ¼ cup unsalted butter in the skillet over medium heat.
- Create roux: Add ¼ cup all-purpose flour to the melted butter and whisk constantly for 1-2 minutes until the mixture is light brown, forming a roux.
- Add milk: Remove the skillet from heat and gradually pour in 1 ½ cups of warmed whole milk while whisking constantly to prevent lumps.
- Thicken sauce: Return the pan to medium heat and continue whisking for 3-5 minutes until the sauce thickens.
- Season the sauce: Add 1 teaspoon salt, ⅛ teaspoon garlic powder, and 2 tablespoons dry ranch seasoning to the sauce. Stir to combine and then remove from heat.
- Add cheeses: Stir in ½ cup freshly grated white cheddar cheese and ¼ cup freshly grated mozzarella cheese until melted and smooth.
- Combine noodles and sauce: Pour the cooked and drained elbow macaroni (8 ounces or 2 cups uncooked before cooking) into the cheese sauce and stir until well combined.
- Season and top: Season the macaroni and cheese with salt and pepper to taste. Top with the cooked ranch chicken, crumbled bacon strips (4 strips cooked and crumbled), and chopped parsley for garnish.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Use warm milk to help the sauce thicken smoothly without lumps.
- For extra creaminess, you can add a splash of cream or use a blend of cheeses.
- Adjust the amount of ranch seasoning to taste, especially if using a salty or spicy brand.
- Cook macaroni al dente to avoid soggy macaroni and cheese.
Keywords: chicken ranch macaroni and cheese, creamy macaroni and cheese, ranch chicken recipe, cheesy pasta with chicken, comfort food recipe
