Chicken Bacon Ranch Mac and Cheese

Creamy Chicken Bacon Ranch Mac and Cheese is loaded with tender chicken, smoky bacon, melty cheese, and zesty ranch flavor for the ultimate comfort food supper!

Course Chicken, Main Course

Cuisine American, Southern

Keyword chicken-bacon-ranch-mac-and-cheese

Prep Time 25

Cook Time 40

Total Time 55

Servings servings

Calories 987kcal

Ingredients

1 16 oz regular or jumbo elbow macaroni cooked to al dente
1 lb bacon cooked and crumbled
6 Tbsp light or regular butter plus additional for the top
1/3 cup all purpose flour
1 tsp garlic salt
1/2 tsp freshly ground black pepper
5 cups low fat 2 % or whole milk
4 oz light or full fat chive and onion cream cheese softened
5 cups shredded colby-jack cheese divided
1 1.0 oz packet dry Ranch dressing seasoning
3 cups roughly chopped rotisserie chicken
2 Tbsp fresh chopped chives

Instructions

Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
Cook the macaroni in salted water per the package directions until al dente. Drain well, pour into a mixing bowl and set aside.
While macaroni cooks, n a medium-size heavy bottomed saucepan melt butter over medium heat.
To the melted butter add flour, salt and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
Increase the temperature to medium-high and gradually whisk in the milk. Whisk constantly to prevent clumping. Bring to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling, stirring occasionally to prevent sticking.
Turn off the heat. Add the cream cheese to the sauce. Stir until melted.
Remove from the heat, add 3 cups shredded cheese and dry Ranch dressing. Stir until fully combined. Pour the sauce over the macaroni in the mixing bowl.
Add chicken, bacon and 1 Tbsp chives. Mix until evenly coated. (Reserve some bacon crumbles for garnishing.)
Pour 1/2 of the macaroni mixture into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese. Dot the top with 2 Tbsp butter.
Place into the oven and bake for 30-40 minutes or until the top is golden and the edges are bubbly.
Serve immediately garnished with reserved bacon crumbles and chives.

Notes

Pasta - I make this dish with jumbo elbow macaroni with ridges that really clings to the sauce. You can adapt using classic elbow macaroni, penne regatta, cavatappi or rigatoni.
Chicken - You can use chicken breasts, chicken thighs, poached chicken or even leftover Thanksgiving turkey. Think fully cooked chicken.
Cheese - You can add a little kick to this dish by using shredded pepper jack cheese in place of mild colby jack cheese. You could also use sharp cheddar cheese, mozzarella cheese, or any combination of cheese that you enjoy. You might also enjoy sprinkling the top with Parmesan cheese.
Cream Cheese - No chive and onion cream cheese? You can use the same amount of plain cream cheese. Just make sure it's room temperature so it will melt fully.
Herbs - You could use parsley in place of chives.
Serving Options - Serve with a salad, garlic bread, steamed broccoli or peas.
Dairy - Lighter dairy products work very well in this recipe. Light butter, low fat milk and cream cheese.

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