Description

Chicken Ranch Macaroni and Cheese is a decadent, family-friendly main course that combines creamy homemade cheese sauce, tender chicken, and perfectly cooked pasta. Flavored with ranch seasoning and baked to golden perfection, this comforting casserole is a delicious weeknight dinner or potluck favorite.

Ingredients

Units Scale

Pasta

12 oz elbow macaroni (about 3 cups, uncooked)

Chicken

2 cups cooked chicken, shredded or chopped

Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 packet (1 oz) ranch seasoning mix
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Salt and pepper to taste

Topping

1 cup shredded cheddar cheese
1/2 cup crushed butter crackers (such as Ritz)
2 tablespoons melted butter
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: If not using pre-cooked chicken, cook chicken breasts or thighs as desired (boiling, baking, or using rotisserie chicken). Shred or chop into bite-size pieces and set aside.
Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in flour and cook for about 1 minute to create a roux. Slowly pour in milk and heavy cream, whisking constantly to prevent lumps. Continue cooking until the sauce thickens and coats the back of a spoon, about 3–4 minutes. Stir in ranch seasoning, then add cheddar, mozzarella, and Parmesan cheeses. Whisk until all the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
Combine and Assemble: Preheat your oven to 375°F (190°C). In a large bowl, combine cooked macaroni, chicken, and cheese sauce, mixing until everything is well coated. Pour into a greased 9×13-inch baking dish.
Add the Topping: In a small bowl, mix shredded cheddar cheese, crushed crackers, and melted butter. Sprinkle the topping evenly over the macaroni mixture.
Bake: Place the baking dish in the oven and bake for 20–25 minutes, until the top is golden and the casserole is bubbling around the edges.
Serve: Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired, then serve warm.

Notes

You can substitute rotisserie chicken for a shortcut and extra flavor.
Feel free to use any short pasta shape you enjoy.
Add cooked bacon or sautéed vegetables (like broccoli or bell peppers) for extra flavor and nutrition.
For a spicy twist, stir in some hot sauce or crushed red pepper to the cheese sauce.
This dish can be prepared ahead and refrigerated before baking; add an extra 10 minutes to the baking time if cold.

Nutrition

Serving Size: 1/6 of recipe
Calories: 645
Sugar: 5g
Sodium: 1100mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 34g
Cholesterol: 135mg