Description
This Chicken Ranch Macaroni and Cheese recipe combines tender, ranch-seasoned chicken with creamy, cheesy macaroni for a comforting and flavorful dish. Enhanced with crispy bacon and fresh parsley, it’s a perfect family-friendly meal that comes together quickly with simple ingredients.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, cut into cubes
- 1 package (about 2 tablespoons) dry ranch seasoning
- 2 tablespoons olive oil
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 the chicken: In a large mixing bowl, add the cubed chicken and ranch seasoning. Toss thoroughly to ensure each piece is evenly coated.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in batches. Cook for 1-2 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and tent with foil to keep warm.
- Prepare the skillet: Wipe out the skillet with a paper towel to remove any remaining bits, prepping it for the macaroni and cheese sauce.
- Make the roux: Melt butter in the cleaned skillet over medium heat. Add the flour and constantly whisk for 1-2 minutes, until the mixture turns light brown and bubbles softly, ensuring the raw flour taste cooks off.
- Add milk: Remove skillet from the heat. Gradually pour in warmed milk, whisking continuously to prevent lumps from forming.
- Thicken sauce: Return the skillet to medium heat and whisk for 3-5 minutes, or until the sauce thickens to a creamy consistency.
- Season the sauce: Add salt, garlic powder, and dry ranch seasoning to the sauce. Stir to combine, then remove the skillet from the heat to avoid scorching.
- Add cheese: While off the heat, add the white cheddar and mozzarella cheeses. Stir until melted and the sauce becomes smooth and cheesy.
- Combine with pasta: Add the drained, cooked elbow macaroni to the sauce. Stir to evenly coat the noodles in the cheese sauce.
- Assemble and serve: Adjust seasoning with salt and pepper as needed. Top the macaroni and cheese with cooked ranch chicken pieces, crumbled bacon, and a sprinkle of chopped parsley for garnish. Serve immediately and enjoy.
Notes
- Ensure the macaroni is cooked al dente to hold texture well in the creamy sauce.
- Warming the milk before adding it to the roux helps prevent lumps in the cheese sauce.
- Cooking chicken in batches prevents overcrowding, ensuring it browns evenly.
- Use freshly grated cheese for better melting and richer flavor.
- For a spicier kick, consider adding a pinch of cayenne pepper to the seasoning mix.
