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Chicken Ranch Macaroni and Cheese Recipe

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Chicken Ranch Macaroni and Cheese features creamy, ranch-seasoned elbow macaroni topped with tender ranch-seasoned chicken and crispy crumbled bacon. This comforting American classic blends cheesy richness with the zesty flavors of ranch and smoky bacon for a deliciously satisfying dinner.

Ingredients

Ranch Chicken

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into cubes
  • 1 package (about 2 tablespoons) dry ranch seasoning

Macaroni and Cheese

  • 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
  • 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

  1. Prepare the Ranch Chicken: In a large mixing bowl, combine the cubed chicken and dry ranch seasoning. Toss well to ensure the chicken pieces are evenly coated with the seasoning.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken in batches to avoid overcrowding. Cook each piece for 1-2 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and tent with aluminum foil to keep warm.
  3. Clean the Skillet: Wipe out the skillet to remove any leftover bits and prepare it for making the macaroni and cheese sauce.
  4. Make the Roux: Melt the butter in the skillet over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes until the mixture turns a light brown color, indicating the flour is cooked.
  5. Add Milk and Thicken Sauce: Remove the skillet from heat then slowly pour in the warmed milk while whisking constantly to avoid lumps. Return the skillet to medium heat and continue whisking for 3-5 minutes until the sauce thickens.
  6. Season the Sauce: Stir in salt, garlic powder, and dry ranch seasoning into the thickened sauce. Mix thoroughly and then remove from heat.
  7. Melt the Cheeses: Add the freshly grated white cheddar and mozzarella cheeses to the sauce. Stir gently until the cheeses fully melt and the sauce is smooth.
  8. Combine Macaroni and Sauce: Pour the cooked and drained elbow macaroni into the cheese sauce and stir well until all noodles are coated evenly.
  9. Season and Assemble: Adjust seasoning with additional salt and pepper to taste. Top the macaroni and cheese with the cooked ranch chicken, crumbled bacon, and chopped parsley for garnish.

Notes

  • PRO TIP: Keep the ranch chicken and bacon piled on top of the macaroni and cheese rather than mixing them in, to preserve their distinct flavors and textures.
  • Mixing the chicken and bacon directly into the macaroni reduces the ranch flavor impact, so serve them separately for maximum taste.
  • Use freshly grated cheese for optimal melting and flavor.
  • Ensure the milk is warmed before adding to the roux to create a smooth sauce without lumps.

Find it online: https://bitezly.com/chicken-ranch-macaroni-and-cheese-recipe/