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Chicken Bacon Ranch Mac and Cheese
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Chicken Bacon Ranch Mac and Cheese

This Chicken Bacon Ranch Mac and Cheese is one of the best flavor combinations of a pasta you'll ever have. It's delicious and satisfying!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Casserole, Cheese, Dinner, Pasta
Servings: 6
Author: Jonathan Melendez

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!