Description
This hearty Chicken Mac and Cheese recipe combines tender, ranch-seasoned chicken and crispy bacon with creamy, cheesy macaroni for a deliciously comforting meal. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner that the whole family will love.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 1 package (about 2 tablespoons) dry ranch seasoning
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
Macaroni 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 and Prepare Chicken: In a large mixing bowl, toss the cubed chicken with the dry ranch seasoning until each piece is evenly coated.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in batches and cook for 1-2 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and tent with foil to keep warm.
- Prepare the Skillet: Wipe out the skillet with a paper towel to remove any bits, preparing it for the cheese sauce.
- Make Roux: Melt butter in the skillet over medium heat. Whisk in flour constantly for 1-2 minutes until the mixture is light brown and bubbling, removing raw flour taste.
- Add Milk: Remove skillet from heat and gradually pour in warmed milk, whisking continuously to prevent lumps.
- Thicken Sauce: Return skillet to medium heat and whisk for 3-5 minutes until sauce thickens to a creamy consistency.
- Season Sauce: Stir in salt, garlic powder, and dry ranch seasoning into the sauce. Remove from heat to avoid scorching.
- Add Cheese: Off the heat, add white cheddar and mozzarella cheeses. Stir until cheeses melt and the sauce is smooth and creamy.
- Combine with Pasta: Add the drained, cooked elbow macaroni to the cheese sauce, stirring to coat evenly.
- Finish and Serve: Adjust seasoning with salt and pepper as needed. Top the macaroni and cheese with ranch-seasoned chicken pieces, crumbled bacon, and a sprinkle of chopped parsley. Serve immediately and enjoy.
Notes
- To cook the chicken evenly, avoid crowding the skillet; cook in batches if necessary.
- Warming the milk before adding helps create a smoother cheese sauce without lumps.
- For added flavor, consider using smoked bacon.
- Use freshly grated cheese for best melting results and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
