Description
Chicken Ranch Macaroni and Cheese is a creamy, comforting baked pasta dish combining tender shredded chicken, a rich blend of cheddar and mozzarella cheeses, and flavorful ranch seasoning. This hearty American classic is perfect for a satisfying family dinner, featuring elbow macaroni coated in a luscious cheese sauce baked to bubbly perfection and topped with an optional golden layer of cheese and fresh parsley garnish.
Ingredients
Scale
Pasta and Chicken
- 12 ounces elbow macaroni
- 2 cups cooked chicken breast, shredded
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 packet ranch seasoning mix (1 ounce)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Topping and Garnish (Optional)
- 1/2 cup shredded cheddar cheese for topping
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375 degrees F. Lightly grease a 9 by 13 inch baking dish to prevent sticking and set aside.
- Cook macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, usually about 8 minutes. Drain the pasta well and set aside.
- Make roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all purpose flour and cook for 1 to 2 minutes until the mixture turns lightly golden to cook out the raw flour taste.
- Prepare cheese sauce: Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 4 to 5 minutes.
- Season the sauce: Stir in the ranch seasoning mix, garlic powder, salt, and black pepper. Reduce heat to low to prevent scorching.
- Add cheese: Add the shredded sharp cheddar and mozzarella cheeses to the sauce and stir gently until all the cheese has melted and the sauce is smooth.
- Combine pasta and chicken: Fold the cooked macaroni and shredded chicken gently into the cheese sauce until everything is evenly coated.
- Assemble the dish: Transfer the macaroni and cheese mixture into the prepared baking dish. Sprinkle the optional 1/2 cup cheddar cheese evenly over the top if desired for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the top is bubbly and lightly golden brown.
- Rest and garnish: Remove the dish from the oven and let it rest for 5 minutes to set. Garnish with chopped fresh parsley if you like before serving.
Notes
- Use rotisserie chicken for a convenient shortcut that adds extra flavor.
- For added texture and crunch, sprinkle buttered breadcrumbs on top before baking.
- Substitute Monterey Jack cheese for mozzarella to give the dish a sharper cheese flavor.
