Can I use store-bought rotisserie chicken instead of cooking chicken breasts?

You absolutely can. Just cut or shred the rotisserie chicken, toss it with ranch seasoning, and add it to the mac and cheese when assembling. This shortcut shaves off cooking time, making the recipe even faster.

What can I use if I’m out of ranch seasoning?

No ranch? No problem. Mix together dried dill, parsley, chives, onion powder, garlic powder, salt, and pepper for a quick DIY blend. Adjust to taste and you’re back in business!

How can I make this lighter or healthier?

Use reduced-fat cheese and milk, and swap out regular bacon for turkey bacon. Add loads of steamed veggies or use a high-protein or whole wheat pasta to sneak in extra nutrition.

Why does my cheese sauce get grainy?

Grainy sauce usually means the cheese was added over too high heat, or you used pre-shredded cheese with additives. Always add cheese off the heat and stir just until melted and smooth.

Chicken Ranch Macaroni and Cheese Recipe

Name: Chicken Ranch Macaroni and Cheese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 4 boneless skinless chicken breasts, cut into cubes; 1 package (about 2 tablespoons) dry ranch seasoning; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups whole milk, warmed; 1 teaspoon salt; 1/8 teaspoon garlic powder; 2 tablespoons dry ranch seasoning; 1/2 cup white cheddar cheese, freshly grated; 1/4 cup mozzarella cheese, freshly grated; 8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained; 4 strips bacon, cooked and crumbled; Salt and pepper, to taste; Parsley, chopped (for garnish)

Description

Creamy, flavorful, and indulgent, this Chicken Ranch Macaroni and Cheese features tender ranch-seasoned chicken, crispy bacon, and a cheesy homemade sauce tossed with elbow macaroni. Perfect for a cozy family meal or potluck, this easy dish is topped with fresh parsley for a delicious finishing touch.

Ingredients

Units Scale

For the Ranch Chicken

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into cubes
1 package (about 2 tablespoons) dry ranch seasoning

For the Macaroni and Cheese

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk, warmed
1 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons dry ranch seasoning
1/2 cup white cheddar cheese, freshly grated
1/4 cup mozzarella cheese, freshly grated
8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
4 strips bacon, cooked and crumbled
Salt and pepper, to taste
Parsley, chopped (for garnish)

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Instructions

Season and Prepare Chicken: In a large mixing bowl, add the cubed chicken and ranch seasoning. Toss thoroughly to ensure each piece is evenly coated.
Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in batches. Cook for 1-2 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove chicken from skillet and tent with foil to keep warm.
Prepare the Skillet: Wipe out the skillet with a paper towel to remove any remaining bits, prepping it for the macaroni and cheese.
Make Roux: Melt butter in the cleaned skillet over medium heat. Add the flour and constantly whisk for 1-2 minutes, until the mixture turns light brown and bubbles softly, ensuring the raw flour taste cooks off.
Add Milk: Remove skillet from the heat. Gradually pour in warmed milk, whisking continuously to prevent lumps from forming.
Thicken Sauce: Return the skillet to medium heat and whisk for 3-5 minutes, or until the sauce thickens to a creamy consistency.
Season Sauce: Add salt, garlic powder, and dry ranch seasoning to the sauce. Stir to combine, then remove the skillet from the heat to avoid scorching.
Add Cheese: While off the heat, add the white cheddar and mozzarella cheeses. Stir until melted and the sauce becomes smooth and cheesy.
Combine with Pasta: Add the drained, cooked elbow macaroni to the sauce. Stir to evenly coat the noodles in the cheese sauce.
Finish and Serve: Adjust seasoning with salt and pepper as needed. Top the macaroni and cheese with cooked ranch chicken pieces, crumbled bacon, and a sprinkle of chopped parsley for garnish. Serve immediately and enjoy.

Notes

Ensure the chicken is cooked in batches to avoid overcrowding and to get a nice golden sear.
Warming the milk before adding it to the roux helps prevent lumps in the cheese sauce.
For extra creaminess, add a splash of heavy cream to the sauce.
Use freshly grated cheese for the smoothest melting and best flavor.
Customize with your favorite cheese or add vegetables like peas or broccoli for extra nutrition.

Nutrition

Serving Size: 1/8 of recipe
Calories: 510
Sugar: 4g
Sodium: 870mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 2g
Protein: 33g
Cholesterol: 100mg