Are you craving the ultimate comfort food with a gourmet twist? This Easy Chicken Bacon Ranch Mac & Cheese recipe is the answer. It combines creamy, cheesy goodness with the savory flavors of smoky bacon and tender chicken, all tied together with a tangy ranch kick. Perfect for a cozy weeknight dinner or a crowd-pleasing dish at your next gathering, this creamy mac and cheese is sure to become a family favorite.
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Why You'll Want to Make Chicken Bacon Ranch Mac & Cheese
- A Grown-Up Twist on a Classic: This isn't your average mac and cheese. The addition of smoky bacon, savory chicken, and a hint of ranch takes this classic dish to a new level of deliciousness.
- Versatile and Customizable: Easily adapt the recipe to your preferences. Add more cheese, different veggies, or even a spicy kick to make it your own.
- A touch of ranch magic: Homemade Buttermilk Ranch Dressing infuses the mac and cheese with a unique and delicious tanginess.
- Easy to make, yet impressive: This recipe comes together quickly and easily, but the flavor will wow your taste buds and leave you wanting more.
Ingredients - Here's What You'll Need
Steps to Make Chicken Bacon Ranch Mac & Cheese
- Pre-heat your oven to 350°F. While you are preparing your sauce, cook the pasta according to the package directions, minus one minute from al dente. Drain the cooked pasta in a colander, then set it aside until ready to use.
Cut the chicken into small one-inch pieces. Then, add two tablespoons of unsalted butter to a large oven-proof skillet set over medium heat. (I used my 3.5 quart Le Creuset Signature Braiser because I wanted to bake it in the same pan I used for cooking on the stove-top.) Once the butter has melted, add the cut chicken pieces.
- Cook the chicken for five to six minutes, stirring occasionally, until the chicken pieces turn from pink to white. Then, using a slotted spoon, remove the cooked chicken from the pan and transfer it to paper towels on a plate. Set aside until ready to use.
- Once all of the chicken has been removed, add the rest of the butter to the hot pan. After the butter has melted, reduce the heat to medium-low and add the all-purpose flour, salt, pepper, and ground mustard. Then, quickly stir the mixture to form a light roux.
- After the roux has been formed, add the whole milk.
- Then, whisk the sauce until it is thick and bubbly.
- Once the sauce is thick and bubbly, add six ounces of freshly shredded extra sharp cheddar cheese.
- Whisk until the cheddar cheese has fully melted and the sauce is thick and and has started to turn gooey.
- Next, add four ounces of freshly shredded Swiss cheese.
- Whisk until the Swiss cheese has fully melted and the sauce has thickened.
- Then, add the freshly shredded Parmesan cheese.
- Whisk until the Parmesan cheese melts, and the sauce is thick and gooey.
- Next, add the Homemade Buttermilk Ranch Dressing.
- Whisk until the Ranch Dressing is fully incorporated, and the sauce is thick and creamy.
- Add the cooked and drained pasta to the finished sauce.
- Next, add the cooked chicken and half of the crumbled bacon.
- Then, using a rubber spatula, stir everything together until it's well combined and the pasta is fully coated in the sauce.
- Once everything is well combined, top with a sprinkling of the remaining two ounces of Swiss cheese, two ounces of extra sharp cheddar cheese, and the other half of the crumbled bacon. Bake uncovered in a 350°F oven for 30 minutes until the cheese has melted and it is hot and bubbly. Serve with a salad and breadsticks.
This Easy Chicken Bacon Ranch Mac and Cheese is more than just a recipe; it's a testament to how simple, quality ingredients can be transformed into something truly spectacular. Its blend of creamy texture and savory flavors makes it the perfect go-to for family dinners, game day parties, or a comforting night in. So, whether you're a seasoned chef or a kitchen novice, grab your skillet and get ready to create a dish that's sure to impress.
Frequently Asked Questions
Yes! While I used Lumache Media, any small to medium-sized pasta like elbow macaroni, shells, fusilli, or penne will work. Adjust cooking times based on the chosen pasta.
While the extra sharp cheddar, Swiss, and Parmesan combination is classic, you can experiment with other melty cheeses like Monterey Jack, Gruyère, or even Gouda. Adjust the quantities based on their strength.
I don't recommend it. Use block cheese and shred it yourself instead of using pre-shredded cheese. Freshly grated cheese melts better, pre-shredded cheese is coated in anti-caking agents that can alter the taste and consistency of the sauce.
Yes! Assemble the casserole, top with cheese, and refrigerate, covered, overnight. Bake just before serving.
Recipe Tips and Tricks
- Don't overcook the pasta: Cook for one minute less than al dente, as it will continue to cook in the sauce and baking.
- Don't rinse the pasta: When draining your pasta, don't rinse it! The starch on the pasta helps the cheese sauce cling to every noodle, making for a creamier final product.
- Reserve some pasta water: Add a splash or two to the sauce if it seems too thick after adding the cheese.
- Spice it up: Add a pinch of cayenne pepper, smoked paprika, or chili flakes for a kick.
- Let it rest: After baking, let the mac and cheese rest for 5-10 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
Other Great Chicken Recipes
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Chicken Bacon Ranch Mac & Cheese
Ingredients
- 8 oz Lumache Media Pasta Or any small to medium-sized pasta like elbow macaroni, shells, fusilli, or penne
- 12 oz Chicken Breasts
- 4 tbs Unsalted Butter
- 2 tbs All-Purpose Flour
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Ground Mustard
- 1 c Whole Milk
- 8 oz Shredded Extra Sharp Cheddar Cheese divided
- 6 oz Shredded Swiss Cheese divided
- 4 oz Shredded Parmesan Cheese
- 1 c Homemade Buttermilk Ranch Dressing
- 1 lb Bacon cooked, crumbled, and divided
Instructions
- Pre-heat your oven to 350°F.
- Cook the pasta according to the package directions, minus one minute from al dente. Drain the pasta in a colander, then set it aside until ready to use.
- Cut the chicken into small one-inch pieces. Then, add two tablespoons of unsalted butter to a large oven-proof skillet* set over medium heat. Once the butter has melted, add the cut chicken pieces. Cook for five to six minutes, stirring occasionally, until the chicken pieces have turned from pink to white. Then, using a slotted spoon, remove the cooked chicken from the pan and transfer it to a paper towel-covered plate. Set aside until ready to use.
- Add the rest of the butter to the hot pan. Once the butter has melted, reduce the heat to medium-low and add the all-purpose flour, salt, pepper, and ground mustard. Then, quickly stir it all to form a light roux.
- After the roux has been formed, add the whole milk and whisk until thick and bubbly.
- Then, add six ounces of freshly shredded extra sharp cheddar cheese and whisk until all the cheese has fully melted and has started to turn gooey.
- Next, add four ounces of freshly shredded Swiss cheese and whisk until the cheese has fully melted and the sauce has thickened.
- Then, add the freshly shredded Parmesan cheese and whisk until the cheese has fully melted and the sauce is thick and gooey.
- Next, add the Homemade Buttermilk Ranch Dressing** and whisk until the dressing is fully incorporated and the sauce is thick and creamy.
- Then, add the cooked and drained pasta, the cooked chicken and half of the crumbled bacon to the finished sauce. Using a rubber spatula, stir everything together until it's well combined and the pasta is fully coated in the sauce.
- Once everything is well combined, top with a sprinkling of the remaining two ounces of Swiss cheese, two ounces of extra sharp cheddar cheese, and the other half of the crumbled bacon.
- Bake in a 350°F oven for 30 minutes until the cheese has melted and it is hot and bubbly. Let stand for 5-10 minutes before serving.
- Yield 6 servings.
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