Ranch Chicken Macaroni and Cheese
A creamy and cheesy pasta dish featuring tender ranch-seasoned chicken and bacon.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 4 pieces boneless skinless chicken breasts, cut into cubes
- 2 tablespoons dry ranch seasoning
- 1 quarter cup unsalted butter
- 1 quarter cup all-purpose flour
- 1.5 cups whole milk, warmed
- 1 teaspoon salt
- 1 eighth teaspoon garlic powder
- 2 tablespoons dry ranch seasoning
- 0.5 cups white cheddar cheese, freshly grated
- 0.25 cups mozzarella cheese, freshly grated
- 8 ounces uncooked elbow macaroni, cooked al dente and drained
- 4 strips bacon, cooked and crumbled
- 1 to taste salt and pepper
- 1 bunch chopped parsley for garnish
Instructions
- In a large mixing bowl, combine the cubed chicken and ranch seasoning. Toss well to coat the chicken evenly.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken in batches. Cook for 1-2 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove from heat and cover with aluminum foil to keep warm.
- In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture turns light brown.
- Remove the skillet from heat and gradually pour in the warmed milk, whisking continuously to prevent lumps.
- Return the skillet to the heat and whisk for another 3-5 minutes until the sauce thickens.
- Stir in the salt, garlic powder, and ranch seasoning. Remove from heat and add the white cheddar and mozzarella cheeses, stirring until melted and smooth.
- Pour the cooked elbow macaroni into the cheese sauce and stir until well combined.
- Season with salt and pepper to taste. Top with the cooked ranch chicken, crumbled bacon, and chopped parsley for garnish.
Notes
For a lighter version, you can use low-fat cheese and milk. Feel free to add vegetables like peas or broccoli for extra nutrition.