Chicken Bacon Ranch Mac and Cheese
If you’re looking for a delicious and comforting dinner recipe then look no further than this Chicken Bacon Ranch Mac and Cheese. I first had this flavor combination on a flatbread at a restaurant years ago and I thought it was so good. Since then I’ve been chicken bacon ranching everything. I even made a slider version in my cookbook. This time around, I took mac and cheese and give it a bit of a makeover. Threw in some spinach for HEALTH and called it a day. It’s the perfect recipe to cozy up with on the couch watching your favorite show.
If this Chicken Bacon Ranch Mac and Cheese isn’t enough inspiration for you. Don’t worry because I have plenty more mac and cheese recipes on the side. Like this pozole version or this taco version that is to die for. Not matter which you choose, there’s bound to be something for everyone in your house.
Chicken Bacon Ranch Mac and Cheese
Equipment
- Large pot
- Skillet
- Whisk
Ingredients
- 6 slices thick-cut bacon diced
- 1 pound boneless skinless chicken breast diced
- Kosher salt and coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon seasoned salt
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 2 tablespoons Ranch seasoning
- 2 cups shredded white Cheddar cheese
- 2 cups shedded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 pound elbow pasta
- 8 ounces baby spinach
- 3 scallions sliced
Instructions
- Fill a large pot of water with cold water and bring to a boil.
- Set a large skillet over medium-high heat and add the bacon. Cook until golden brown and crispy. Use a slotted spoon to transfer the bacon to a plate and set aside.
- Add the chicken to the pot and season with a pinch of salt, pepper the garlic powder, onion powder, and seasoned salt. Cook until browned and fully cooked, about 8 to 10 minutes. Transfer to the plate along with the bacon.
- Add the butter to the same skillet and once melted, whisk in the flour. Cook for about 30 seconds or so. Then slowly whisk in the milk. Cook over low heat until thickened. About 5 minutes. Season with the ranch seasoning and a pinch of salt and pepper. Then add 1 1/2 cups of Cheddar, 1 1/2 cups Monterey Jack and 1/2 cup parmesan cheese. Stir until melted through and smooth. Remove from the heat and set aside.
- Cook the pasta according to the package directions until al dente. Drain and then add to the cheese sauce along with the bacon, chicken and the spinach. Give it all a good mix until the spinach has wilted. If your skillet is oven safe proceed as directed or transfer to a casserole dish. Top with the remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese.
- Bake under the broiler until the top is golden brown and the cheese is bubbly. Remove from the oven and garnish with scallions before serving. Enjoy!
