Mac and Cheese is a classic comfort food that is only made better with the addition of bacon and ranch. Chicken Bacon Ranch Mac and Cheese will be the new twist on a classic dish your whole family will love.
Mac and Cheese is one of my favorite meals to make. It is a meal I know I can make that everyone will enjoy and eat. My Stovetop Mac and Cheese is my usual go to recipe, and the base I use for a lot of my other macaroni and cheese variations. I basically use that recipe to start this Bacon Ranch Mac and Cheese, and then put it all in a casserole dish to be baked to perfection!
How to make Bacon Ranch Mac and Cheese:
This recipe is pretty easy to make. Start with your base mac and cheese recipe, and then mix in the chicken, bacon and ranch seasoning. Make sure they are all mixed together well and then layer it all in a casserole dish. Top with some more bacon and cheese and then bake.
Ingredients:
- Elbow Macaroni Pasta
- Unsalted Butter
- All-Purpose Flour
- Heavy Whipping Cream and Half and Half
- Ranch Seasoning
- Salt and Pepper
- Cheese - I used cheddar, mozzarella, and parmesan.
- Cooked and Shredded Chicken - use my All-Purpose Chicken recipe for this.
- Cooked and Crumbled Bacon - use my Perfect Oven Bacon for this.
Directions:
- Tip: You want the noodles to be al dente.
Step Nine - Bake for 20-25 minutes. Remove from the oven and serve. (Optional: for garnish add green onions, chives, or parsley).
Tips for making Chicken Bacon Mac and Cheese:
- Cook the pasta to al dente. The pasta will cook more during baking, so keeping them al dente at the start will not allow them to get soggy.
- You can use a rotisserie chicken for this recipe. If you do not have time to cook the chicken, get a rotisserie chicken and shred that.
- Shred your own cheese. Cheese bought pre-shredded from the store containers additives that can prevent the cheese from fully melting.
How to store the leftovers:
To store this Mac and Cheese, once the meal is cooled either put a lid on your casserole dish, or transfer to a food storage container. This recipe will last for about 7-10 days in the refrigerator.
To freeze this recipe, once baked allow the recipe to fully cool. Put a lid on the casserole dish, or transfer to a freezer safe food storage container. This recipe can be frozen for up to 3 months.
Some sides to serve with this Mac and Cheese:
Roasted Vegetables - These deliciously seasoned Roasted Vegetables are the perfect side dish. Take your favorite vegetables, season them, and make the easiest Roasted Vegetables you've ever had. They are the best way to make Roasted Vegetables!
Air Fryer Broccoli - This recipe for the best Air Fryer Broccoli will become a favorite for dinner with your family. Perfectly roasted but in less than 10 minutes, these broccolis are crispy and a super healthy side dish for any meal.
The Best Green Bean Recipe - These are not called the Best Green Beans for nothing. Pan seared almonds in butter flavored with garlic added to green beans bring out an amazing flavor you will love!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Chicken Bacon Ranch Mac and Cheese
Ingredients
- 16 oz elbow macaroni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 oz ranch seasoning
- salt and pepper (to taste)
- 1 ½ cups shredded cheddar cheese (divied)
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 cups cooked and shredded chicken
- 1 ¼ cup cooked and crumbled bacon (about 6-8 pieces cooked and divided)
Instructions
- Preheat oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray and set aside.
- Cook pasta according to package directions.
- Meanwhile in a large pan melt unsalted butter over medium/low heat. Once butter is melted add in flour and whisk until a paste is formed.
- Slowly add in heavy whipping cream and half and half. About ½ cup at a time making sure to whisk well to combine flour paste with your heavy cream and half and half. You want to end with a thick sauce without lumps so make sure to whisk well.
- Continue to whisk and allow sauce to thicken for 3-4 minutes. Once sauce is thickened add in ranch seasoning, salt, and pepper.
- Add in 1 cup shredded cheddar cheese, shredded mozzarella cheese, and shredded parmesan cheese to your sauce and stir to melt and combine.
- Once cheese is melted add in cooked and shredded chicken and 1 cup of cooked and crumbled bacon. Mix then add in your drained and cooked elbow macaroni.
- Place your Mac and cheese into your prepared casserole dish. Top with remaining ½ cup shredded cheddar cheese and remaining ¼ cup of cooked and crumbled bacon.
- Bake for 20-25 minutes. Remove from the oven and serve. (Optional: for garnish add green onions, chives, or parsley)
Notes
- Cook the pasta to al dente. The pasta will cook more during baking, so keeping them al dente at the start will not allow them to get soggy.
- You can use a rotisserie chicken for this recipe. If you do not have time to cook the chicken, get a rotisserie chicken and shred that.
- Shred your own cheese. Cheese bought pre-shredded from the store containers additives that can prevent the cheese from fully melting.
Nutrition
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