Chicken Ranch Mac & Cheese Recipe

4.5 19 17
Chicken Ranch Mac & Cheese Recipe
Chicken Ranch Mac & Cheese Recipe photo by Taste of Home
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Chicken Ranch Mac & Cheese Recipe

Read Reviews
4.5 19 17
Publisher Photo
Prep once, feed the family twice when you double this mac and freeze half. I created it for people I love most, using ingredients they love best. —Angela Spengler, Tampa, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 3 cups uncooked elbow macaroni
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 3/4 cup ranch salad dressing
  • 1 cup coarsely chopped cooked chicken
  • TOPPING:
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 10 bacon strips, cooked and crumbled
  • 1 tablespoon minced fresh parsley

Directions

Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.
Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.
Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165°.
Yield: 8 servings.
Originally published as Chicken Ranch Mac & Cheese in Simple & Delicious October/November 2015

Nutritional Facts

1 cup: 586 calories, 37g fat (15g saturated fat), 84mg cholesterol, 889mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 25g protein.

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  • 3 cups uncooked elbow macaroni
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 3/4 cup ranch salad dressing
  • 1 cup coarsely chopped cooked chicken
  • TOPPING:
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 10 bacon strips, cooked and crumbled
  • 1 tablespoon minced fresh parsley
  1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
  2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.
  3. Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
  4. Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.
    Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Chicken Ranch Mac & Cheese in Simple & Delicious October/November 2015

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Reviews forChicken Ranch Mac & Cheese

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MY REVIEW
surbans21 User ID: 6402918 286458
Reviewed Apr. 10, 2018

"My husband and I really loved this recipe. I added a packet of dry ranch dressing as well... Yummy! I'm thinking next time I might add some diced tomatoes. Only complaint is that it doesn't heat up as well, kinda dry. Hoping the tomatoes would help or adding a little more ranch to the reheated portion before microwaving."

MY REVIEW
[email protected] User ID: 2401145 285624
Reviewed Mar. 26, 2018

"I made this tonight for supper and it was AMAZING! The only change I made was using mozzarella cheese instead of Swiss. Will definitely be making it again!"

MY REVIEW
sarah User ID: 8867088 284758
Reviewed Mar. 8, 2018

"This is delicious,and I will make it again soon. Lots of ideas one could do with this but it's great as is!"

MY REVIEW
Rachel User ID: 9307505 283451
Reviewed Feb. 9, 2018

"I'm always trying new recipes. My family is very picky. FINALLY! Something they all loved. Not a complaint out of the lot."

MY REVIEW
carol fritz User ID: 2158895 282823
Reviewed Jan. 28, 2018

"I made this for my husband and our neighbors and everyone loved it. My neighbors asked for the recipe. I love it when I find myself a winning recipe. Thank you Angela and Taste of Home"

MY REVIEW
barhoo01 User ID: 1970638 281899
Reviewed Jan. 11, 2018

"My boys LOVE this - it has everything they love. Very rich, but very flavorful. I made this for a family get together and it was a big hit."

MY REVIEW
sstetzel User ID: 158954 263820
Reviewed Mar. 24, 2017

"Hi Cedarvalley6452,

The last ingredient before the Topping list is 1 cup coarsely chopped cooked chicken.
Hope that helps!
Sue Stetzel
Taste of Home Magazine"

MY REVIEW
Cedarvalley6452 User ID: 8893758 263806
Reviewed Mar. 23, 2017

"it calls for chicken but is not in the recipe, ?"

MY REVIEW
menkens User ID: 5877182 260232
Reviewed Jan. 25, 2017

"I made this for meals-on-wheels and the reason for only 3 stars is that there is no way this recipe, as written, makes 8 "good sized" portions -- but I did substitute small tri-colored spiral pasta for the elbow. I used 5 cups of raw pasta, 4 cups of chicken and 2 cups of milk. Also, substituted crushed Ritz crackers for the bread crumbs. I used the measurements for cheese sauce as written using an Italian blend instead of Swiss because that is what I had. The next time I make this I will probably make more sauce but it was well received and my husband and I liked it as well!"

MY REVIEW
[email protected] User ID: 1665956 257823
Reviewed Dec. 7, 2016

"This was pretty good. I used creamy garlic dressing instead of ranch, since my husband doesn't care for ranch dressing. And, I didn't have any cheddar in the house, so I used other cheese instead. My husband missed the cheddar, so I'll have to use that next time and see how it goes, or Velvetta, and will do a 1/2 creamy garlic and 1/2 ranch dressing next time."

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