Chicken Ranch Mac and Cheese
User Reviews
5
Chicken Ranch Mac and Cheese
Description
This Chicken Ranch Mac and Cheese recipe starts by boiling shell pasta until tender and draining it. Separately, chicken breasts are diced and cooked in a skillet with ranch seasoning until fully cooked. Sharp cheddar cheese is finely grated for smooth melting. A sauce is prepared by gently heating butter, milk, shredded cheddar, and additional ranch seasoning, stirring constantly until a rich, creamy cheese sauce forms.
The cooked noodles and chicken are combined with the cheese sauce, creating a cohesive dish with savory ranch flavor integrated throughout. The dish is served with a finishing touch of freshly cracked black pepper for subtle heat. The chicken adds protein and texture contrast to the creamy pasta.
Best served freshly cooked, this casserole-style meal keeps well refrigerated for 3-5 days and can be frozen up to 3 months in airtight containers. Melting your own cheese helps avoid clumps caused by pre-shredded additives. The ranch seasoning blends enhance the flavor without overpowering the cheesy base, making it a balanced comfort food option.
This recipe is straightforward to prepare, suitable for home cooks seeking a tasty pasta dish that combines familiar flavors with an easy cheese sauce and cooked chicken chunks.
Ingredients
- 1 box shell pasta 12oz
- 2 chicken breast or pre-cooked, pre-shredded chicken
- 8 oz cheddar cheese tillamook, sharp
- 1 cup milk I used Fairlife
- 3 tbsp butter
- 1 packet ranch seasoning
- olive oil spray form
Instructions
- In a sauce pan, cook noodles according to the box instructions. Strain after cooking.
- Meanwhile, dice chicken breasts. Spray and heat a skillet over medium-high heat and cook chicken pieces with ½ packet of Ranch seasoning until an internal temperature of 165°F is reached.
- Grate the cheese block into fine shreds. The finer it's grated, the easier it is to melt.
- Combine butter, milk, sharp shredded cheddar cheese, and the other ½ packet of ranch seasoning in a second sauce pan over low heat.
- Continually stir the sauce until cheese is melted and well combined.
- Add noodles and chicken into the pot with the cheese sauce. Stir together.
- Plate your Chicken Ranch Mac and Cheese and garnish with fresh cracked pepper. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Freeze portions in Tupperware for up to 3 months for convenient meals later.
- Grating cheddar cheese yourself helps the sauce melt smoothly without clumping caused by additives in pre-shredded cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 596kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 43g | 86% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 117mg | 39% |
| Sodium | 1483mg | 62% |
| Potassium | 698mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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