Instructions:
- Cook the macaroni according to the package directions until al dente. Drain well and set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
- Slowly pour in the milk and cream while whisking continuously to keep the mixture smooth. Let it cook for 2–3 minutes until slightly thickened.
- Reduce the heat to low and stir in the shredded cheddar, Parmesan, and ranch seasoning. Continue mixing until the cheeses are fully melted and the sauce is silky.
- Add the drained pasta, cooked chicken, and half of the crumbled bacon. Stir until everything is evenly coated in the sauce.
- Season with salt and freshly cracked black pepper to taste.
- Serve immediately, garnished with the remaining bacon and a sprinkle of chopped parsley or green onions.
Variations :
- Spicy Twist: Add a pinch of red pepper flakes or chopped jalapeños for a bit of heat.
- Veggie Boost: Mix in sautéed broccoli, spinach, or peas for extra nutrition.
- Different Cheeses: Swap or add cheeses like mozzarella, Monterey Jack, or pepper jack for a flavor change.
- Ranch Alternatives: Use homemade ranch seasoning or a ranch-flavored cream cheese spread for a richer sauce.
Tips :
- For a golden crust, transfer the mac and cheese to a baking dish, top with extra cheese and bacon, and bake at 375°F for 15–20 minutes.
- Make ahead and store in the fridge for up to 3 days—just reheat gently with a splash of milk.
- Use rotisserie chicken to cut down on prep time.
- Double the recipe for large gatherings—this dish disappears fast!
With its creamy texture, rich flavor, and satisfying mix of ingredients, Chicken Bacon Ranch Mac & Cheese is the kind of comfort food everyone craves. Make it once, and it’ll earn a permanent spot in your recipe collection.
