This chicken bacon ranch mac and cheese is the ultimate comfort food, combining tender chicken, crispy bacon, and a creamy ranch-infused cheese sauce. Baked until bubbly with a buttery cracker topping, it's an easy crowd-pleasing dinner the whole family will love.
Why You'll Love This Mac and Cheese
If you're searching for a mac and cheese recipe that is cheesy, savory and totally satisfying, this recipe delivers. Here's why we love it:
- Creamy cheesy goodness: A blend of cheddar, Monterey Jack, and Parmesan with ranch dressing gives the sauce a rich, tangy flavor.
- Protein-packed: Tender chunks of seasoned chicken make this dish more filling than a typical mac and cheese.
- Crispy, flavorful topping: Buttered Ritz crackers and crumbled bacon add texture and extra flavor.
- Family friendly: Even picky eaters love the familiar flavors of cheese, bacon and pasta.
Ingredients
Grab the following ingredients to make this mac and cheese recipe:
- Elbow macaroni
- Olive oil
- Boneless chicken breasts
- Butter
- Flour
- Salt and pepper
- Milk
- Shredded cheddar
- Shredded Monterey Jack
- Parmesan
- Ranch dressing
- Ritz crackers
- Parsley
- Bacon
All of these ingredients are easily found at any grocery store, or may already be in your pantry!
How to Make Chicken Ranch Mac and Cheese
This recipe is very simple and a great weeknight meal. Scroll to the bottom of this post for the full recipe instructions. The general steps are as follows:
- Preheat oven to 350°F.
- Prepare macaroni according to package directions; drain.
- Meanwhile, cook the chicken in a skillet.
- Remove chicken and make cheese sauce.
- Cut the chicken into bite sized pieces and add back to the skillet, along with the cooked macaroni.
- Combine crushed Ritz crackers with melted butter. Sprinkle over macaroni. Top with bacon.
- Bake 20 minutes.
Helpful Tips
Follow these tips for the best results for your chicken ranch mac and cheese:
- Cook pasta al dente: The macaroni will continue to bake in the oven, so slightly undercooked pasta prevents mushy mac and cheese.
- Use thin-cut chicken breasts: They cook faster and stay tender when cut into bite-sized pieces.
- Don't skip the ranch: It's what gives this mac and cheese it's signature flavor.
- Oven-proof skillet: Cast iron is ideal, but any oven-safe skillet or baking dish will do.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the mac and cheese and store it in the fridge before baking. Bake just before serving, adding a few extra minutes.
Can I substitute the cheeses?
Absolutely! Cheddar and Monterey are a classic, but Gouda or Colby work well. Mix to your taste.
Can I skip the bacon?
Yes, but the bacon adds a smokey crunch.
What size macaroni should I use?
Stick to regular elbow macaroni. Large sizes don't cook evenly and can affect the sauce coating.
Storage and Leftovers
Store leftover chicken ranch mac and cheese in an airtight container in the fridge for up to 4 days. To reheat:
- Microwave in 1 minute intervals, stirring in between.
- Oven: Cover with foil and bake at 350°F until heated through, about 15 to 20 minutes.
Serving Ideas
This chicken ranch mac and cheese pairs beautifully with:
- Roasted or steamed vegetables (broccoli, green beans, or asparagus)
- Garlic or French bread for soaking up extra cheese sauce
- A fresh garden salad to balance the richness
For gatherings, serve straight from the skillet for an impressive rustic presentation.
With tender chicken, melty cheese, and a crunchy bacon topping, this chicken ranch mac and cheese is perfect for weeknight dinners, potlucks, or anytime you want a hearty satisfying meal.
More Mac and Cheese Recipes
- Crock Pot Mac and Cheese
- Mac and Cheese with Avocado Dippers
- Favorite Chili Mac
- Stove-top Mac and Cheese
Love This Recipe?
Leave a rating or comment below—we’d love to hear your thoughts!
Photos by Lindsay Evers Photography
Recipe Card
Chicken Bacon Ranch Mac and Cheese
Ingredients
- 1 ½ cups uncooked elbow macaroni
- 2 tablespoons olive oil
- 13 oz. thin cut boneless skinless chicken breasts
- 1 ½ tablespoons butter
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon salt plus more to season chicken
- ¼ teaspoon black pepper plus more to season chicken
- ¾ cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded monterey jack cheese
- ¼ cup Parmesan cheese
- ½ cup ranch dressing
- half sleeve Ritz crackers crushed
- 2 tablespoons butter melted
- 1 teaspoon dried Parsley flakes (optional)
- 5 bacon strips cooked and crumbled
Instructions
- Preheat oven to 350°F
- In a 4-qt pot, boil 1 ½ cups macaroni according to package directions for al dente.
- Meanwhile, in a large oven-proof skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken to the skillet in a single layer; season evenly with salt and pepper. Cook for 6 minutes, flip and season the other side with salt and pepper. Cook for another 6 minutes or until the internal temperature reads 165°F. Remove chicken from skillet; set aside loosely covered with foil.
- Without wiping out the skillet, melt 1 ½ tablespoons butter. With a wooden spoon, stir in 1 ½ tablespoons flour, ½ teaspoon salt and ¼ teaspoon pepper, cook for 1 minute until smooth. In a small steady stream, gradually add ¾ cup milk while whisking constantly. Bring to a boil and cook until thick, stirring frequently. Add 1 cup cheddar, ½ cup Monterey jack, and ¼ cup Parmesan. Stir until smooth, then mix in ½ cup ranch dressing.
- Cut the cooked chicken into bite-sized pieces. Add to the skillet with the macaroni and toss until coated with the cheese. Toss crackers with melted butter and parsley. Sprinkle evenly over the macaroni in the skillet. Top with the crumbled bacon.
- Place the skillet in the preheated oven. Bake for 20 minutes, or until the topping is golden.
Notes
- I use my cast iron skillet, but any oven proof skillet will do.
- If your skillet is not oven proof, you can transfer the macaroni casserole to a greased 9x9 baking dish before topping with crackers and bacon.
- We like to serve this with a side dish of roasted veggies (like asparagus or broccolini) and French bread.
- Try other favorite cheese variations to mix up the flavor.
- This recipe can be doubled in a 9x13 pan. Same baking time.
- Do not use the large size macaroni. Just regular size.
Leave a Reply