Chicken Ranch Macaroni Cheese (Print Version)
# Ingredients:
→ Ranch Chicken
01 -
2 tablespoons olive oil
02 -
4 boneless skinless chicken breasts, cut into cubes
03 -
1 package (about 2 tablespoons) dry ranch seasoning
→ Macaroni and Cheese
04 -
¼ cup unsalted butter
05 -
¼ cup all-purpose flour
06 -
1 ½ cups whole milk, warmed
07 -
1 teaspoon salt
08 -
⅛ teaspoon garlic powder
09 -
2 tablespoons dry ranch seasoning
10 -
½ cup white cheddar cheese, freshly grated
11 -
¼ cup mozzarella cheese, freshly grated
12 -
8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
13 -
4 strips bacon, cooked and crumbled
14 -
Salt and pepper to taste
15 -
Parsley, chopped (for garnish)
# Instructions:
01 -
In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
02 -
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
03 -
Wipe out the skillet to use for the macaroni and cheese.
04 -
In the skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
05 -
Remove from heat and gradually pour in the warm milk, whisking constantly. Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
06 -
Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
07 -
Add the cheeses, stirring to melt.
08 -
Pour the cooked noodles over the top of the sauce. Stir to combine.
09 -
Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.
# Notes:
01 -
Ensure chicken reaches an internal temperature of 165°F for food safety.
02 -
For best results, grate cheese fresh rather than using pre-packaged shredded cheese.