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Chicken Bacon Ranch Mac and Cheese

Chicken Bacon Ranch Mac and Cheese

I love Chicken, Bacon, Ranch and Mac and Cheese, so why not mix it all together.  Rather than put a ton of effort in creating just the right recipe, I looked for one on Pinterest.  That is when I found this recipe, originally written by the Chunky Chef! Usually, I have to change it around but this one needed nothing different. We all loved it!

Chicken Bacon Ranch Mac and Cheese

I love Chicken, Bacon, Ranch and Mac and Cheese, so why not mix it all together. 
Print Recipe


  • 10 slices Bacon, sliced
  • 3 C Shredded chicken I used Rotisserie Chicken
  • 1 oz Package of Dried Ranch Seasoning
  • 3 tbs Butter, unsalted
  • 4 cloves Garlic, minced
  • 3 tbs All purpose flour
  • 2 c Heavy Cream
  • 2 c Half and Half
  • 1/2 c Parmesan, grated
  • 1-1/2 c Shredded mozzarella cheese, divided
  • 1 c Shredded cheddar cheese, divided
  • Salt, to taste
  • Pepper, to taste
  • 1 lb Large elbow pasta


  • Boil pasta 1 minute shy of al dente (see package for approximate time), drain.  Stir with a drizzle of olive oil to prevent sticking.  Set aside.
  • Preheat oven to 375°
  • Grease a 3 quart baking dish.
  • Cook bacon until crisp.  Remove, then drain all but 1 Tbsp of the bacon fat.
  • Increase heat to medium then add shredded chicken and ranch seasoning. Cook and stir until seasoning is well blended.  Cook 2-3 minutes. 
  • Add butter and garlic, cooking about 30 seconds, until garlic is fragrant.   
  • Add flour and whisk together to form a paste. 
  • Slowly add in heavy cream and half and half, whisking as you add liquids.
  • Once all liquids are added cook and continue whisking, for 3-5 minutes, until thickened.
  • Stir in all of the Parmesan cheese, half of the mozzarella and half of the cheddar.  Melt cheese completely.
  • Stir in cooked pasta, chicken, and half of the bacon pieces.
  • Transfer to prepared baking dish and top with remaining mozzarella, cheddar, and bacon. 
  • Bake 25-30 minutes, until bubbly and cheese is melted.
Servings: 6 people
Author: The Chunky Chef
Cost: $9

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