Chicken Bacon Ranch Mac and Cheese

Ingredients

• 1 tbsp olive oil (For drizzling over the chicken)
• 3 thin-sliced chicken breasts (Approximately 1 1/2 lb total)
• 0.5 packet ranch seasoning (For seasoning the chicken)
• 1 tbsp olive oil (For searing the chicken)
• 0.5 lb raw bacon (Use 240 g as specified; cook until crisp and chop)
• 1 lb pasta (Type not specified; short pasta such as elbow macaroni works well)
• 1 stick butter (Cut into pieces; 1 stick is approximately 113 g)
• 2 cloves garlic (Minced)
• 0.333 cup all-purpose flour (For the roux)
• 0.333 cup milk
• 1.5 cup heavy cream
• 0.5 packet ranch seasoning (For the cheese sauce)
• 6 oz cheddar cheese (Shredded)
• 5 oz mozzarella cheese (Shredded)
• 2.5 tbsp pasta water (Use 2–3 tablespoons, reserved before draining the pasta)

Steps

1. 1

   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.

2. 2

   Drizzle the chicken breasts with 1 tablespoon of olive oil and coat them evenly with 1/2 packet of ranch seasoning.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and begins to thicken into a creamy sauce.

8. 8

   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.

9. 9

   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.

10. 10

    Add the cooked pasta, chopped chicken, and chopped bacon to the cheese sauce. Stir gently until everything is evenly coated and distributed.

11. 11

    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 per serving

• main
• American
• pasta
• mac and cheese
• chicken
• bacon
• cheesy
• comfort food