Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
A certified family-friendly meal – classic mac and cheese with a twist of chicken bacon ranch flavour.
Ingredients
10 slices bacon, diced
3 c. shredded chicken (see recipe notes for substitutions)
1-ounce package dried ranch dressing seasoning
3 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 c. heavy cream
2 c. half and half
1/2 c. grated Parmesan
1 1/2 c. shredded Mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
salt and pepper, to taste
1 pound dry large elbow pasta
How to make Chicken Bacon Ranch Mac and Cheese Casserole
Step 1: Cook the pasta according to package direction until al dente and drain. To prevent from sticking, stir with a drizzle of olive oil, then set aside.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: Grease a 3-quart baking dish with butter and set aside.
Step 4: Cook the bacon in a large, deep skillet, or Dutch oven over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a plate. Drain the bacon fat but leave a tbsp of fat in the pan.
Step 5: Adjust the heat to medium before adding in the shredded chicken and ranch seasoning. Cook for 2 to 3 minutes, stirring to coat the chicken. Then, transfer to a plate.
Step 6: Into the same pan, add the butter and garlic. Cook for 30 seconds until the garlic is aromatic. Whisk in the flour until paste forms. Gradually add in the heavy cream and half-and-half, vigorously whisking as you add the liquids. Continue to cook for another 3 to 5 minutes once all the liquids are in the pot, whisking often until thickened.
Step 7: Add in the Parmesan cheese, half each of the mozzarella and cheddar. Stir until the cheeses have melted. Now, stir in the cooked pasta, chicken, and half of the pieces of bacon.
Step 8: Into the prepared baking dish, transfer the mixture and top with the rest of the mozzarella, cheddar, and bacon.
Step 9: Place inside the preheated oven and bake for about 25 to 30 minutes until bubbly and the cheese has melted.
Tips:
In place of shredded chicken, use 2 to 3 boneless skinless chicken breasts or 4-5 boneless skinless chicken thighs. Add the chicken ranch in step 5 and cook until golden brown and the internal temperature reads 165 degrees F.
Ingredients
- 10 slices bacon, diced
- 3 c. shredded chicken (see recipe notes for substitutions)
- 1-ounce package dried ranch dressing seasoning
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 c. heavy cream
- 2 c. half and half
- 1/2 c. grated Parmesan
- 1 1/2 c. shredded Mozzarella cheese, divided
- 1 c. shredded cheddar cheese, divided
- salt and pepper, to taste
- 1 pound dry large elbow pasta
Instructions
Step 1: Cook the pasta according to package direction until al dente and drain. To prevent from sticking, stir with a drizzle of olive oil, then set aside.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: Grease a 3-quart baking dish with butter and set aside.
Step 4: Cook the bacon in a large, deep skillet, or Dutch oven over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a plate. Drain the bacon fat but leave a tbsp of fat in the pan.
Step 5: Adjust the heat to medium before adding in the shredded chicken and ranch seasoning. Cook for 2 to 3 minutes, stirring to coat the chicken. Then, transfer to a plate.
Step 6: Into the same pan, add the butter and garlic. Cook for 30 seconds until the garlic is aromatic. Whisk in the flour until paste forms. Gradually add in the heavy cream and half-and-half, vigorously whisking as you add the liquids. Continue to cook for another 3 to 5 minutes once all the liquids are in the pot, whisking often until thickened.
Step 7: Add in the Parmesan cheese, half each of the mozzarella and cheddar. Stir until the cheeses have melted. Now, stir in the cooked pasta, chicken, and half of the pieces of bacon.
Step 8: Into the prepared baking dish, transfer the mixture and top with the rest of the mozzarella, cheddar, and bacon.
Step 9: Place inside the preheated oven and bake for about 25 to 30 minutes until bubbly and the cheese has melted.
Tips:
In place of shredded chicken, use 2 to 3 boneless skinless chicken breasts or 4-5 boneless skinless chicken thighs. Add the chicken ranch in step 5 and cook until golden brown and the internal temperature reads 165 degrees F.
