Chicken and Bacon Ranch Macaroni

• 8 ounces elbow macaroni
• 1 cup cooked and diced chicken breast
• 6 slices bacon, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon (reserved from diced bacon)
• 1/2 cup ranch dressing
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 While macaroni cooks, fry diced bacon until crispy; remove and set aside, leaving grease in the pan.
3. 3 In the bacon grease, melt butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly to avoid lumps.
5. 5 Simmer until sauce thickens, then stir in cheddar cheese until melted.
6. 6 Add ranch dressing, garlic powder, and onion powder to the sauce; season with salt and pepper.
7. 7 Combine cooked macaroni, diced chicken, and crumbled bacon into the sauce; mix well.
8. 8 Transfer to a serving dish, garnish with parsley, and serve hot.

Equipment

• Large pot
• Skillet
• Whisk
• Wooden spoon

Variations

• Add in steamed broccoli for extra veggies.
• Sprinkle with paprika or extra cheese before serving.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute ranch dressing with a homemade mix of mayo, sour cream, and dried herbs.

Pairings

• A chilled Chardonnay complements this dish well.
• Serve with a tangy coleslaw on the side.

Nutrition

Tips

• Use rotisserie chicken for a quicker meal.
• For extra richness, stir in a splash of heavy cream with the milk.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for extra indulgence.

FAQ