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
Ingredients
- 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
Instructions
- 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.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
