5 from 80 votes
Chicken Bacon Ranch Mac and Cheese Casserole
Chicken Bacon Ranch Mac and Cheese Casserole combines elbow pasta with a creamy cheese sauce flavored by ranch seasoning, topped with shredded chicken and crispy bacon. The sauce features a mixture of heavy cream and half and half, thickened with a butter, garlic, and flour roux, then enriched by Parmesan, mozzarella, and cheddar cheeses. The layered textures from tender pasta, juicy chicken, and crisp bacon meld into a hearty casserole.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
8
servings
Calories:
884 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 10 lices Bacon diced
- 3 cups chicken see recipe notes for substitutions, shredded
- 1 oz ranch dressing seasoning dried, package
- 3 Tbsp butter unsalted
- 4 cloves garlic minced
- 3 Tbsp all-purpose flour
- 2 cups heavy cream
- 2 cups half and half
- 1/2 cup Parmesan Cheese grated
- 1 1/2 cups mozzarella cheese shredded, divided
- 1 cup cheddar cheese shredded, divided
- salt to taste
- black pepper to taste
- 1 lb. elbow pasta dry large
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 F degrees and butter a 3 quart baking dish. Set aside.
- To a large, deep skillet, or dutch oven, add bacon and cook over MED-LOW heat until crisp. Remove with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.
- Increase heat to MED, and add shredded chicken and ranch seasoning, and cook, stirring to coat. Cook 2-3 minutes. Remove to a plate.
- 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 vigorously as you add the liquids. Once all liquids are in the pot, cook, whisking often, 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, then 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.
Cup of Yum
Notes
- Shredded chicken can be replaced with 2-3 boneless, skinless chicken breasts or 4-5 boneless, skinless chicken thighs cooked thoroughly.
- When cooking the chicken with ranch seasoning, ensure it reaches an internal temperature of 165°F for safety.
Nutrition Information
Calories
884kcal
(44%)
Carbohydrates
52g
(17%)
Protein
36g
(72%)
Fat
58g
(89%)
Saturated Fat
31g
(155%)
Cholesterol
207mg
(69%)
Sodium
959mg
(40%)
Potassium
471mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1545IU
(31%)
Vitamin C
1.4mg
(2%)
Calcium
461mg
(46%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 884
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 58g | 89% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 207mg | 69% |
| Sodium | 959mg | 40% |
| Potassium | 471mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 461mg | 46% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.