Creamy Chicken Bacon Ranch Mac and Cheese

Pasta, cheese and bacon is always going to be a pretty safe bet in our house, especially when I need something I know everyone will actually eat. Throw some chicken and ranch seasoning in there too and it makes a really easy dinner that feels a little bit more special than regular mac and cheese.

This chicken bacon ranch mac and cheese is really creamy and cheesy, with plenty of crispy bacon mixed through. The chicken makes it nice and filling too, which is handy when you’ve got hungry kids who seem to be asking what’s for dinner from about 3pm!

And thankfully, it’s really easy to make. It’s all done on the stovetop, there’s no messing around putting it in the oven afterwards, and you can have the whole thing on the table without spending half the evening in the kitchen.

Ingredients

• 8 ounces elbow macaroni: Elbow macaroni is the obvious choice for mac and cheese, but honestly any short pasta you’ve already got in the cupboard will work just fine.

• 6 slices bacon: Chop the bacon before cooking it so you get plenty of little crispy pieces running through the pasta.

• 2 cups cooked chicken: You can use diced or shredded chicken here, and it’s a great way to use up leftover chicken from another meal.

• 3 tablespoons butter: This is the starting point for our creamy cheese sauce and gets melted before adding the flour.

• 3 tablespoons all-purpose flour: The flour combines with the butter to make a simple roux, which helps thicken the sauce.

• 2 cups milk: Regular whole milk works really well and keeps the sauce lovely and creamy.

• 1 cup heavy cream: This makes the sauce extra rich and creamy, which is exactly what we want with mac and cheese.

• 2 cups shredded sharp cheddar cheese: I like sharp cheddar here because it gives the sauce plenty of cheesy flavor rather than getting lost among the ranch and bacon.

• 1 cup shredded Monterey Jack or mozzarella: Either works, so just go with whichever you prefer or happen to have in the fridge. Monterey Jack has a little more flavor, while mozzarella gives you that lovely melty cheese.

• 2 tablespoons dry ranch seasoning: Store-bought ranch seasoning makes this really easy, but homemade is absolutely fine too if you already have some.

• 1/2 teaspoon garlic powder: Just a little garlic powder adds some extra flavor without overpowering everything else.

• Salt and pepper: Add these to taste at the end, remembering that the bacon, cheese and ranch seasoning are already quite salty.

• Sliced green onions: These are completely optional, but they add a little bit of freshness and color scattered over the top before serving.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Cook the pasta. Prepare the pasta according to the package directions, then drain it and set it aside for later.

Step 2: Cook the bacon. In a large skillet or pot, cook the chopped bacon until it’s nice and crispy. Use a slotted spoon to transfer it to a paper towel-lined plate so it can drain.

Step 3: Warm the chicken. Add the cooked chicken to the bacon drippings in the pan and warm it through for about 1 to 2 minutes. Remove it from the pan and set it aside with the bacon.

Step 4: Start the sauce. Add the butter to the same pot and let it melt. Whisk in the flour and cook for about a minute, stirring constantly, to make a simple roux.

Step 5: Add the milk and cream. Slowly whisk in the milk and heavy cream. Keep whisking as the sauce heats and thickens, which usually takes about 3 to 5 minutes.

Step 6: Stir in the cheese and seasonings. Add the cheddar cheese, Monterey Jack, ranch seasoning, and garlic powder. Stir until the cheese melts into a smooth sauce, then season with salt and pepper to taste.

Step 7: Combine everything. Add the cooked pasta, chicken, and most of the bacon to the sauce. Stir until everything is well coated and warmed through.

Step 8: Finish and serve. Sprinkle the remaining bacon and the sliced green onions over the top just before serving.

What to Serve with Chicken Bacon Ranch Mac and Cheese

This is already a pretty filling dinner on its own, so I don’t think you need to go overboard with sides. I’d probably keep things fairly simple and add some veggies or a bit of bread if everyone’s extra hungry.

• Garlic bread: Because if you’re having a big bowl of cheesy pasta, you may as well go all in! It’s also perfect for mopping up any cheese sauce left on the plate.

• Green salad: A simple salad is a nice way to add something fresh alongside such a rich, creamy dinner.

• Steamed broccoli: Broccoli and cheese are always good together, and this is an easy way to get some extra veggies onto the plate.

• Green beans: Keep them simple with a little butter, salt and pepper and they work really well on the side.

• Roasted vegetables: Use whatever you’ve got in the fridge. Carrots, broccoli, zucchini and bell peppers would all work well here.

• Corn on the cob: This is another really easy option, especially if you’re making this during the warmer months.

Storing

If you’ve got any leftovers, let the mac and cheese cool before transferring it to an airtight container and popping it in the fridge. It should keep well for around 3 days, so it’s a good one to have ready for an easy lunch the next day too.

When you’re ready to reheat it, you can warm it gently on the stovetop or use the microwave. The sauce will thicken up quite a bit once it’s been in the fridge, so I like to add a small splash of milk before reheating to help loosen everything up and make it creamy again.

Variations & Substitutions

This is a really easy recipe to play around with, so don’t worry if you haven’t got every ingredient exactly as listed. There are plenty of little swaps you can make depending on what you’ve already got in the fridge.

• Change the pasta: Elbow macaroni is perfect for this, but shells, penne, rotini or pretty much any other short pasta will work.

• Use rotisserie chicken: This is probably the easiest option if you don’t have leftover cooked chicken. Just shred or chop it up and it’s ready to go.

• Try different cheeses: Monterey Jack and mozzarella both work well, but you could also use Colby Jack, pepper Jack or a mixture of whatever cheese you need to use up.

• Add some veggies: Broccoli, peas, spinach or sweet corn are all easy additions if you want to sneak a few veggies into dinner.

• Give it a little heat: Add some red pepper flakes, diced jalapeños or a splash of hot sauce if you like things with a bit of a kick.

• Leave out the bacon: You can absolutely make it without the bacon if you prefer. You’ll lose some of that smoky flavor, but you’ll still have a really creamy chicken ranch mac and cheese.

FAQs

Can I use rotisserie chicken for chicken bacon ranch mac and cheese?

Yes, rotisserie chicken is perfect for this and makes the whole thing even easier. Just shred or dice the cooked chicken and add it to the pan as directed so it has a chance to warm through.

What is the best cheese for chicken bacon ranch mac and cheese?

I like a mixture of sharp cheddar and Monterey Jack because you get plenty of flavor but still have a really creamy, melty sauce. Mozzarella works well in place of the Monterey Jack too, or you can mix in other cheeses you already have in the fridge.

Can I make chicken bacon ranch mac and cheese ahead of time?

You can, although I do think this one is at its best when it’s freshly made. If you want to make it ahead, keep it covered in the fridge and add a splash of milk when you reheat it to help bring the creamy sauce back.

Can I make chicken bacon ranch mac and cheese without heavy cream?

Yes. You can replace the heavy cream with extra milk if that’s what you have, although the finished sauce won’t be quite as rich and creamy. Whole milk would be my first choice if you’re skipping the cream.

Can I use a different pasta instead of elbow macaroni?

Absolutely. Any short pasta that holds onto plenty of that creamy cheese sauce will work, so try shells, rotini, penne or whatever you’ve already got in the cupboard.

How do I stop homemade mac and cheese from becoming dry?

Try not to overcook the pasta or leave the cheese sauce bubbling away for too long once everything has been combined. If it does thicken more than you’d like, stir in a splash of milk until the sauce is creamy again.

How long does chicken bacon ranch mac and cheese last in the fridge?

Leftovers should keep for around 3 days in an airtight container in the fridge. The sauce will thicken as it sits, so add a little milk before reheating and give everything a good stir.

Can I add vegetables to chicken bacon ranch mac and cheese?

Definitely. Broccoli, peas, spinach or corn would all be easy additions, and it’s a handy way of getting some veggies into the meal without having to make another side dish.