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A close-up shot of a hearty bowl of chicken bacon ranch mac and cheese, topped with crispy bacon bits and fresh parsley.

Creamy Chicken Ranch Macaroni and Cheese

This ultimate comfort food combines tender seasoned chicken with a rich, creamy ranch-infused cheese sauce and perfectly cooked macaroni, all baked to golden perfection. It's a flavorful twist on a classic that's sure to be a family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Macaroni and Cheese
  • 16 oz elbow macaroni uncooked
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups shredded sharp cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese softened, cut into cubes
For the Topping
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/4 cup chopped fresh parsley for garnish (optional)

Equipment

  • Large Pot
  • Large Skillet
  • 9x13 inch baking dish
  • Whisk
  • Measuring cups and spoons
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove from heat and set aside.
Make the Macaroni and Cheese
  1. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.
  2. In the same large pot (or a clean one), melt 1/2 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in the warmed whole milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring occasionally, until the sauce thickens, about 5-7 minutes.
  4. Reduce heat to low. Stir in the dry ranch seasoning mix, Dijon mustard, salt, and pepper.
  5. Add 3 cups of the shredded sharp cheddar cheese, all of the Monterey Jack cheese, and the cubed cream cheese. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy.
  6. Gently fold the cooked chicken and drained macaroni into the cheese sauce until everything is well combined.
Assemble and Bake
  1. Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish.
  2. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top.
  3. In a small bowl, combine the panko breadcrumbs with 2 tbsp melted butter. Sprinkle this mixture evenly over the cheese layer.
  4. Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
  5. Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

• Make Ahead: You can assemble the mac and cheese up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
• Spice it Up: Add a pinch of cayenne pepper to the cheese sauce for a little heat.
• Vegetarian Option: Omit the chicken for a delicious ranch mac and cheese.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.