Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
This is the best Mac and Cheese I’ve ever had in years! The unexpected chicken bacon ranch flavour twist is to die for!
Ingredients
3 tablespoons unsalted butter
1 pound dry large elbow pasta
3 c. shredded chicken
10 slices bacon, diced
4 cloves garlic, minced
2 c. half and half
2 c. heavy cream
3 tablespoons all-purpose flour
1/2 c. grated Parmesan
1 1/2 c. shredded Mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1-ounce package dried ranch dressing seasoning
salt and pepper, to taste
How to make Chicken Bacon Ranch Mac and Cheese Casserole
Step 1: Following the package direction, cook the pasta a minute shy of al dente. Drain when done and drizzle with olive oil. This will prevent the noodles from sticking. Set aside.
Step 2: Prepare the oven. Preheat it to 375 degrees F. Grease a 3-quart baking dish and set aside.
Step 3: Cook the bacon in a large, deep skillet, or dutch oven over medium-low heat until crispy. To a plate, transfer the bacon. Keep 1 tbsp bacon fat in the pan and drain the rest.
Step 4: Adjust the heat to medium. Add the shredded chicken to the pan along with the ranch seasoning. Cook for about 2 to 3 minutes, stirring to coat the chicken. Transfer to a plate when done.
Step 5: To the same pan, add the butter and garlic. Cook for about 30 seconds until the garlic is aromatic. Stir in the flour until paste forms. Then, gradually add the heavy cream and half-and-half, whisking vigorously. Continue to cook for another 3 to 5 minutes once all the liquid is in the pot, stirring occasionally until thickened.
Step 6: Add the Parmesan cheese, half of the mozzarella, and half of the cheddar. Keep stirring until completely melted. Then, add the cooked pasta, chicken, and half of the pieces of bacon. Toss well.
Step 7: Pour everything into the prepared baking dish and top with the rest of the mozzarella, cheddar, and bacon. Place in the preheated oven and bake the casserole for about 25 to 30 minutes or until bubbly and the cheese has melted.
Tips:
If desired, you can use 2-3 boneless skinless chicken breasts or 4-5 boneless skinless chicken thighs in place of the shredded chicken. Add the chicken and ranch in step 4 and cook until golden brown and the internal temperature of the chicken reached 165 degrees F.
Ingredients
- 3 tablespoons unsalted butter
- 1 pound dry large elbow pasta
- 3 c. shredded chicken
- 10 slices bacon, diced
- 4 cloves garlic, minced
- 2 c. half and half
- 2 c. heavy cream
- 3 tablespoons all-purpose flour
- 1/2 c. grated Parmesan
- 1 1/2 c. shredded Mozzarella cheese, divided
- 1 c. shredded cheddar cheese, divided
- 1-ounce package dried ranch dressing seasoning
- salt and pepper, to taste
Instructions
Step 1: Following the package direction, cook the pasta a minute shy of al dente. Drain when done and drizzle with olive oil. This will prevent the noodles from sticking. Set aside.
Step 2: Prepare the oven. Preheat it to 375 degrees F. Grease a 3-quart baking dish and set aside.
Step 3: Cook the bacon in a large, deep skillet, or dutch oven over medium-low heat until crispy. To a plate, transfer the bacon. Keep 1 tbsp bacon fat in the pan and drain the rest.
Step 4: Adjust the heat to medium. Add the shredded chicken to the pan along with the ranch seasoning. Cook for about 2 to 3 minutes, stirring to coat the chicken. Transfer to a plate when done.
Step 5: To the same pan, add the butter and garlic. Cook for about 30 seconds until the garlic is aromatic. Stir in the flour until paste forms. Then, gradually add the heavy cream and half-and-half, whisking vigorously. Continue to cook for another 3 to 5 minutes once all the liquid is in the pot, stirring occasionally until thickened.
Step 6: Add the Parmesan cheese, half of the mozzarella, and half of the cheddar. Keep stirring until completely melted. Then, add the cooked pasta, chicken, and half of the pieces of bacon. Toss well.
Step 7: Pour everything into the prepared baking dish and top with the rest of the mozzarella, cheddar, and bacon. Place in the preheated oven and bake the casserole for about 25 to 30 minutes or until bubbly and the cheese has melted.
Notes
If desired, you can use 2-3 boneless skinless chicken breasts or 4-5 boneless skinless chicken thighs in place of the shredded chicken. Add the chicken and ranch in step 4 and cook until golden brown and the internal temperature of the chicken reached 165 degrees F.
