Bacon Ranch Chicken Mac and Cheese
If there’s one dinner that never lets me down on a busy weeknight, it’s Crack Chicken Mac and Cheese. Creamy, cheesy, loaded with bacon, and full of that ranch flavor everyone loves, this is the kind of meal that disappears fast and gets requested again before the dishes are even done.
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This is one of those recipes I make when I need something filling, budget-friendly, and guaranteed to make everybody happy. I’ve made it after ball practice, on rainy Sundays, and even doubled it for church folks. It’s rich without being fussy, and it uses simple ingredients I usually already have on hand.
If you love cozy, comfort-style dinners, be sure to check out my Chicken Taquito Casserole, Cheddar Ranch Chicken Tenders, and Steak and Cheese Sliders — they’re all family favorites around here too.
Why You’ll Love This Recipe
- Big Comfort Food Energy: Creamy cheese sauce, crispy bacon, and tender chicken all in one bowl.
- Budget-Friendly: Uses pantry staples and stretches a little chicken a long way.
- Easy Weeknight Dinner: Simple steps, no fancy techniques.
- Customizable: Add veggies, swap cheeses, or bake it if you want.
Ingredients
Bacon Ranch Chicken Mac and Cheese
Equipment
- Large pot or deep skillet
- whisk
- Slotted spoon
- measuring cups and spoons
- colander
Ingredients
- 8 ounces elbow macaroni or any short pasta
- 6 slices bacon chopped
- 2 cups cooked chicken diced or shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- 2 tablespoons dry ranch seasoning store-bought or homemade
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Instructions
- Cook the pasta according to package directions; drain and set aside.
- In a large skillet or pot, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and place on a paper towel-lined plate.
- Add the chicken to the bacon drippings and warm it through for 1–2 minutes. Remove and set aside.
- Add the butter to the pot. Once melted, whisk in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens, 3–5 minutes.
- Stir in the cheddar, Monterey Jack, ranch seasoning, and garlic powder. Season with salt and pepper.
- Add the pasta, chicken, and most of the bacon to the sauce. Stir until everything is coated.
- Top with remaining bacon and green onions before serving.
Notes
- Warm the chicken in the bacon drippings for extra flavor.
- Stir constantly when adding dairy to prevent lumps.
- Add pasta gradually to avoid over-thickening the sauce.
- Garnish right before serving for the best texture.
Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat on the stove or in the microwave with a splash of milk to loosen the sauce. Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight before reheating.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use rotisserie chicken to save time and skip extra cooking.
- Shred your own cheese if you can — it melts smoother than pre-shredded.
- Ranch seasoning brands vary, so always taste before adding extra salt.
- Want it extra creamy? Add a splash of milk when stirring everything together.
- Variation: Swap bacon for turkey bacon or leave it out if needed.
- Variation: Add a pinch of red pepper flakes for a little heat.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Transfer everything to a greased baking dish, top with extra cheese or panko, and bake at 350°F for about 15 minutes.
It should coat the back of a spoon and not look runny before adding the pasta.
Absolutely. Any short pasta like shells, rotini, or penne works great.
You can use all milk instead, but the sauce will be slightly less rich.
