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Cheesy Chicken Bacon Ranch Macaroni and Cheese

19 Reviews

This Chicken Mac and Cheese is made with three types of cheese, bacon, and is topped with an irresistible crispy breadcrumb topping. Perfect as an entree or side dish! 

pan of chicken mac and cheese bake on a tea towel

Loaded Mac and Cheese Recipe

What is it about mac and cheese that is so irresistible? I mean, I know it’s cheese and carbs, but for two ingredients it sure turns out delicious. When I was little it was only Kraft mac and cheese, and yes there were a few times my mom threw in some cut up hot dogs. I don’t know where that came from, but it happened.

Now our kids are all about the Annie’s Mac and Cheese. Who knew they would have an opinion about it?

This chicken bacon mac and cheese is like the ultimate casserole. It’s a great meal to take to people in need of a little pick me up, but it is obviously loaded with dairy so watch out for any dairy issues with new, nursing mothers.

It’s also a great dish to freeze. It won’t last as long as other recipes in the freezer because the cheese sauce can be absorbed by the noodles or separate a little when reheated if you leave it frozen for too long, but we’ve pushed it past a month and it was still perfect.

three kinds of cheese and milk in a dutch oven with a whisk

What’s Needed for Chicken Mac and Cheese? 

To make this loaded mac and cheese recipe, you’ll need the following: 

  • Elbow macaroni
  • Butter
  • All-purpose flour
  • Salt and pepper
  • 2% milk
  • Cheddar, Parmesan, and Swiss cheese 
  • Ranch dressing
  • Cooked, chopped chicken
  • Panko breadcrumbs 
  • Cooked bacon 

cheese sauce for mac and cheese in a blue dutch oven. a whisk rests on top.

How to Make Chicken Mac and Cheese

  1. Cook the macaroni according to package instructions. 
  2. In a 6-qt. dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Gradually whisk in milk.
  3. Bring to a boil, then cook until thickened.
  4. Stir in cheeses until blended, followed by the ranch dressing and cubed chicken. 
  5. Stir in cooked macaroni. 
  6. Transfer to a 9×13-inch casserole dish, then sprinkle with a mixture breadcrumbs and melted butter. Top with bacon. 
  7. Bake until golden on top and bubbly. 

cooked chicken and macaroni noodles in a dutch oven

How to Store Chicken Bacon Mac and Cheese 

Store leftover chicken mac and cheese bake in the fridge for up to 4 days. Be sure to cover with foil or transfer to an airtight container first. 

How to Reheat Mac and Cheese

For best results, I recommend reheating this chicken bacon mac and cheese in the oven at 350ºF for 10 to 15 minutes. Reheating it in the microwave often results in dry, rubbery pasta. 

chicken mac and cheese in a dutch oven

Can I Freeze Chicken Mac and Cheese? 

Yes! To freeze this loaded mac and cheese: 

  1. Prepare recipe as directed, increasing milk slightly.
  2. Cool the unbaked casserole completely; cover and freeze.
  3. To reheat, partially thaw in refrigerator overnight.
  4. Remove from refrigerator 30 minutes before baking.
  5. Preheat oven to 350°F. Cover casserole with foil; bake 30 minutes.
  6. Uncover; continue baking as directed or until heated through.

If you freeze our cheesy chicken bacon ranch macaroni and cheese, please don’t add the breadcrumbs and bacon until you reheat. Those really do get a little too soggy in the freezer. 

a pan of chicken bacon mac and cheese on top of a tea towel

Can I Use Regular Breadcrumbs? 

Yes, but we prefer Panko breadcrumbs for this baked mac and cheese recipe because they’re lighter and crisper than regular breadcrumbs. 

What Type of Bacon Should I Use? 

Any kind you’d like! We used regular pork bacon, but use your favorite kind. 

close up of a spoon digging into a pan of chicken bacon mac and cheese

Tips for Making Chicken Mac and Cheese Bake

If you want to change up the flavors you could leave out the chicken or ranch. I mean, I don’t know why you would, but you can if you want to. Just add a touch more flour as the ranch thickens things up a bit.

Cook your noodles until al dente as they will bake in the oven and absorb a little more of that sauce. Overcooking them the first time will make them too soft and they will break down in the baking process.

Instead of cooking the chicken myself, I sometimes use shredded rotisserie chicken from Costco, leaving half in the freezer for the next chicken mac and cheese casserole. I love the convenience and flavor of that stuff!

chicken mac and cheese casserole topped with bacon

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This is a quick and easy dinner idea with rotisserie chicken, cheesy chicken bacon ranch macaroni and cheese for family dinner! ohsweetbasil.com

Cheesy Chicken Macaroni and Cheese with Bacon and Ranch

3.53 from 19 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 -8
This Chicken Mac and Cheese is made with three types of cheese, bacon, and is topped with an irresistible crispy breadcrumb topping. Perfect as an entree or side dish! 

Ingredients

  • 3 Cups cooked elbow macaroni
  • 3 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 3/4 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:

  • 2/3 Cup Panko breadcrumbs
  • 3 Tablespoons butter , melted
  • 10 bacon strips , cooked and crumbled

Instructions

  • Preheat the oven to 350°F.
  • In a 6-qt. dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth, continuing to cook for 30 seconds to cook out the flour taste.
  • Gradually whisk in milk.
  • Bring to a boil, whisking constantly; cook and stir 1-2 minutes or until thickened.
  • Switch to a wooden spoon, stir in cheeses until blended. Stir in dressing.
  • Add chicken and sauce to macaroni, tossing to combine.
  • Transfer to a greased 9x13-inch baking dish.
  • In a separate bowl, toss the bread crumbs with melted butter; sprinkle over macaroni.
  • Sprinkl bacon over the macaroni.
  • Bake for 30 minutes.

Notes

  • Freeze option: Prepare recipe as directed, increasing milk slightly. Cool the unbaked casserole completely; cover and freeze. To reheat, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through.
Nutrition Facts
Cheesy Chicken Macaroni and Cheese with Bacon and Ranch
Amount Per Serving (8 ounces)
Calories 727 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 25g
Cholesterol 125mg42%
Sodium 1414mg61%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 5g6%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

Macaroni and Cheese is the most genius recipe ever created and this cheesy chicken bacon ranch macaroni and cheese is coming in a close second place.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




5 comments

  • I’ve tried making Mac and cheese that is baked before and it never seems to turn out creamy. I don’t know if I’m baking it to long or just doing it wrong. Does this recipe stay creamy or will it turn out almost clabbered. I always worry about that when I try to make a cheesy dish. My last try ended up with me throwing away 3 pans of broccoli rice casserole.

    • Reply
    • This is always creamy deliciousness! Try it and let us know what you think!

      • Reply
  • hey girl- this look amazing!

    • Reply
  • Do you use ranch bottled dressing or powdered ranch dressing?

    • Reply
    • It’s the dressing, not the powder 🙂

      • Reply

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