Chicken Bacon Ranch Mac and Cheese
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Watch the original videoImported by Andries Jongsma on SeeMeCook
Creamy, cheesy macaroni combined with ranch-seasoned chicken and crisp bacon. The finished dish can be served immediately from the baking dish or topped with extra cheese and baked until bubbly.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 14 g
- 680 g
- 14 g
- 14 g
Bacon
Pasta and Sauce
- 115 g
- 6 g
- 40 g
- 80 g
- 360 g
- 14 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 2.38 kg before cooking, which is about 395 g per serving.
Steps
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, reserving 2–3 tablespoons of the starchy pasta water before draining. Drain the pasta and set it aside.
Drizzle the chicken breasts with 1 tablespoon of olive oil and coat them evenly with 1/2 packet of ranch seasoning.
Heat the second tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 2–3 minutes per side, until golden brown and cooked through. Transfer the chicken to a cutting board, let it rest briefly, then slice or chop it into bite-size pieces.
Cook the bacon in a skillet over medium heat until browned and crisp. Transfer it to a paper-towel-lined plate, then chop it into bite-size pieces once cool enough to handle.
Melt the butter in a large saucepan or deep skillet over medium heat. Add the minced garlic and cook briefly until fragrant, taking care not to brown it.
Add the flour to the melted butter and whisk continuously to form a smooth roux. Cook for about 1 minute, until the flour is incorporated and lightly bubbling.
Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and begins to thicken into a creamy sauce.
Whisk the remaining 1/2 packet of ranch seasoning into the cream sauce. Cook until the sauce is noticeably thick and coats the back of a spoon.
Add the reserved pasta water, shredded cheddar, and shredded mozzarella. Whisk until the cheeses are fully melted and the sauce is smooth. If the sauce is too thick, loosen it with a small additional splash of pasta water.
Add the cooked pasta, chopped chicken, and chopped bacon to the cheese sauce. Stir gently until everything is evenly coated and distributed.
Transfer the mac and cheese to a baking dish. Serve immediately while creamy, or sprinkle with additional cheese and bake until hot and bubbly; broil briefly at the end if a browned top is desired.
Notes
The source does not specify the pasta shape or a baking temperature. The dish may be eaten immediately after assembly or finished in the oven with additional cheese. Cook chicken to an internal temperature of 165°F (74°C) and bacon until crisp.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1242
- Protein
- 55 g
- Carbs
- 69 g
- Fat
- 83 g
- Fiber
- 2 g
Where the calories come from
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