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Chicken Bacon Ranch Mac and Cheese
I love Chicken, Bacon, Ranch and Mac and Cheese, so why not mix it all together.
Course:
Main Course
Servings:
6
people
Author:
The Chunky Chef
Cost:
$9
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.