BBQ Ranch Chicken Mac and Cheese Skillet

• 8 oz elbow macaroni
• 1 1/2 cups shredded cooked chicken
• 2 cups shredded sharp cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/2 cup BBQ sauce
• 1/4 cup ranch dressing
• 2 cups milk
• 1/4 cup all-purpose flour
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons butter

Steps

1. 1 Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually add milk to the roux, whisking constantly until the mixture thickens.
4. 4 Stir in BBQ sauce and ranch dressing until well combined.
5. 5 Add cooked macaroni to the skillet and toss to coat in the sauce.
6. 6 Mix in shredded chicken, 1 1/2 cups cheddar cheese, mozzarella cheese, and smoked paprika.
7. 7 Season with salt and pepper to taste. Stir until cheese is melted and mixture is creamy.
8. 8 Top with remaining cheddar cheese and crumbled bacon. Cover and let sit until cheese is melted.
9. 9 Serve hot straight from the skillet.

Equipment

• Large skillet
• Whisk
• Measuring cups

Variations

• Add diced jalapeños for a spicy twist or substitute bacon with cooked sausage.

Substitutions

• If you don't have ranch dressing, use a mix of sour cream and buttermilk with dried herbs.

Pairings

• Cornbread on the side is a classic combo.

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra kick, add a dash of cayenne pepper.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Pairs perfectly with a crisp green salad or steamed broccoli.

FAQ