Chicken Ranch Macaroni Cheese

This creamy, ranch-infused chicken macaroni and cheese transforms ordinary comfort food into an extraordinary meal that satisfies both kids and adults alike. I created this recipe when looking for ways to elevate classic mac and cheese, and the combination of tender ranch-seasoned chicken with a velvety cheese sauce has made it our family's most requested dinner.

I first made this on a busy weeknight when I needed something quick but satisfying. What started as a simple experiment has become our go-to dinner for everything from casual family meals to potlucks where it consistently disappears first.

Ingredients

• Boneless skinless chicken breasts: Cubed small enough to cook quickly and provide perfect bite-sized pieces in every forkful
• Dry ranch seasoning: The hero ingredient that infuses both the chicken and sauce with distinctive herbs and buttermilk flavor
• White cheddar cheese: Provides a sharp tang that complements the ranch perfectly. Use block cheese and grate it yourself for the best melt
• Mozzarella cheese: Adds that stretchy cheesy pull factor that makes mac and cheese irresistible
• Bacon: Adds smoky crispness that contrasts beautifully with the creamy pasta
• Whole milk: Creates the richest sauce. Use nothing less than 2% if substituting

Step-by-Step Instructions

Season the Chicken:

Thoroughly coat chicken cubes with ranch seasoning in a mixing bowl ensuring each piece picks up the herbs and spices. This direct seasoning method infuses the chicken with flavor from the outside in rather than just sprinkling on top.

Sauté the Chicken:

Heat olive oil until it shimmers but doesn’t smoke in a large skillet. Cook chicken in single-layer batches for proper browning without steaming, allowing each piece to develop a golden crust while staying juicy inside. The chicken should reach 165°F internally.

Prepare the Roux:

Melt butter completely over medium heat until it stops foaming. Sprinkle in flour while whisking continuously to prevent lumps, forming a paste that will thicken your sauce. Cook for the full 1-2 minutes to eliminate raw flour taste.

Create the Sauce:

Remove pan from heat before gradually adding warm milk while whisking vigorously to incorporate the roux smoothly. Warming the milk beforehand prevents temperature shock that can cause lumps. Return to heat and continue whisking until the sauce coats the back of a spoon.

Season and Add Cheese:

Mix in salt, garlic powder, and ranch seasoning thoroughly before removing from heat. Add cheeses gradually, stirring between additions to promote smooth melting and prevent the sauce from breaking.

Combine and Finish:

Fold in perfectly al dente pasta ensuring each piece gets coated in creamy sauce. Top with the seasoned chicken pieces, bacon crumbles, and fresh parsley for a dish that looks as good as it tastes.

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My favorite part about this recipe is how the ranch seasoning creates a flavor bridge between the chicken and the sauce. I discovered this trick when my daughter who normally picks chicken out of dishes actually requested more because everything tasted cohesive rather than like separate components.

Storing and Reheating

This mac and cheese stays delicious for up to 4 days stored in an airtight container in the refrigerator. When reheating, add a splash of milk before microwaving in 30-second intervals, stirring between each until heated through. For best results, cover with a damp paper towel to maintain moisture. Unlike many cheese sauces, this one stays creamy and doesn’t separate thanks to the flour-based roux foundation.

Easy Variations

Transform this dish with simple swaps that maintain its character while creating something new. Substitute rotisserie chicken when time is tight; simply toss with ranch seasoning and warm through. Try pepper jack cheese instead of mozzarella for a spicy kick or smoked gouda for deeper flavor. For a lighter version, use turkey bacon and whole wheat pasta which maintains the comfort food feel while adding fiber.

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Make It a Meal

Turn this hearty dish into a complete dinner by serving alongside simple roasted broccoli or a crisp green salad with ranch dressing to echo the flavors in the pasta. For entertaining, serve in individual ramekins topped with extra cheese and broiled until bubbly as an impressive presentation that contains portion sizes. During summer months, this makes an excellent side dish for grilled meats at barbecues where the creamy texture contrasts beautifully with charred flavors.

Frequently Asked Questions

→ Can I use pre-cooked chicken for this dish?

Yes! Pre-cooked rotisserie chicken works great as a time-saver. Simply shred or cube the chicken, toss with the ranch seasoning, and warm it in a skillet with a bit of oil before adding to the finished mac and cheese.

→ What can I substitute for ranch seasoning?

If you don't have ranch seasoning packets, you can make your own by mixing dried parsley, dill, garlic powder, onion powder, dried chives, salt, and pepper. About 1 tablespoon of this mixture equals 1 tablespoon of the packet mix.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish in advance. Cook everything except the bacon, then refrigerate. When ready to serve, reheat in a 350°F oven covered with foil for about 20 minutes, then top with freshly cooked bacon and parsley.

→ What pasta shapes work best for this dish?

While elbow macaroni is traditional, other short pasta shapes like cavatappi, shells, or rotini work excellently as they hold the creamy sauce well in their crevices.

→ How can I make this dish spicier?

For a spicy kick, add a teaspoon of cayenne pepper or red pepper flakes to the cheese sauce, or mix in some diced jalapeños. You could also top with hot sauce before serving.

→ Can I make this without bacon?

Absolutely! The bacon adds a smoky flavor and crispy texture, but the dish is still delicious without it. For a similar umami flavor, you could substitute with sun-dried tomatoes or crispy fried onions.