Go Back Email Link
–+ servings
A bowl of creamy macaroni and cheese topped with bacon bits and chopped green onions, with a side dish of green onions and a plate of bacon in the background.
Print Recipe
No ratings yet

Bacon Ranch Chicken Mac and Cheese

Creamy Crack Chicken Mac and Cheese is loaded with ranch-seasoned cheese sauce, tender chicken, crispy bacon, and comforting pasta. An easy, budget-friendly dinner that’s perfect for busy nights or feeding a crowd.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 782kcal
Author: Wendy

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.
    A white pan with chopped raw bacon in the center, surrounded by bowls containing milk, cream, butter, flour, green onions, cooked chicken, and seasonings.
  • Add the chicken to the bacon drippings and warm it through for 1–2 minutes. Remove and set aside.
    A skillet of cooked, chopped chicken surrounded by bowls of milk, cream, butter, flour, green onions, chopped bacon, and seasonings on a white surface.
  • Add the butter to the pot. Once melted, whisk in the flour and cook for 1 minute to form a roux.
    A skillet with melted butter and flour surrounded by small bowls of milk, green onions, shredded chicken, cooked bacon, and additional flour on a white surface.
  • 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.
    A skillet with milk, shredded cheddar and mozzarella cheese, flour, and seasonings. Nearby are bowls of cooked chicken, chopped green onions, and bacon bits.
  • Add the pasta, chicken, and most of the bacon to the sauce. Stir until everything is coated.
    A skillet with macaroni, shredded chicken, chopped bacon, and cheese sauce, next to a bowl of sliced green onions and two whole green onions on a white background.
  • Top with remaining bacon and green onions before serving.
    A skillet filled with creamy macaroni and cheese, topped with chopped bacon and green onions, sits on a white surface next to two fresh green onions.

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.

Nutrition

Serving: 1Serving | Calories: 782kcal | Carbohydrates: 41g | Protein: 37g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 1105mg | Potassium: 446mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1421IU | Vitamin C: 0.2mg | Calcium: 504mg | Iron: 2mg