Description

Smoky, creamy, and loaded with crave-worthy layers of flavor, this BBQ Ranch Chicken Bacon Mac and Cheese is the ultimate comfort food mashup. Juicy chicken, crispy bacon, tangy ranch, and sweet BBQ sauce swirl together in a bubbling casserole perfect for family feasts and weeknight dinners.

Ingredients

Scale

1 pound elbow macaroni or shells
2 cups cooked shredded or chopped chicken breast (rotisserie chicken works great)
8 slices thick-cut bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese (or mozzarella)
4 oz cream cheese, softened
2 cups whole or 2% milk
1/2 cup ranch dressing
1/2 cup BBQ sauce
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp garlic powder
1 tsp onion powder
Salt & black pepper, to taste
2 green onions, sliced thin (optional, for garnish)
1/2 cup panko breadcrumbs (optional, for topping)
2 tbsp melted butter (for topping)
1/2 cup extra shredded cheese (for topping)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 7–8 minutes). Drain and set aside.
While pasta cooks, fry bacon in a large skillet over medium heat until crispy (about 8–10 minutes). Drain on paper towels and crumble. If using raw chicken, cook diced breast in bacon fat until golden and cooked through (about 8 minutes), seasoning lightly with salt and pepper.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling but not browned. Slowly whisk in milk, stirring to avoid lumps.
Stir in cream cheese until melted and smooth. Add shredded cheddar, Monterey Jack, garlic powder, onion powder, and a pinch of salt and pepper. Cook, stirring, until cheese is melted and sauce is thick (about 4 minutes). Add a splash more milk if too thick.
Remove sauce from heat. Stir in ranch dressing until fully blended. Add cooked chicken and half the crumbled bacon; fold gently. Taste and adjust seasoning if needed.
Toss cooked pasta with the cheese-chicken mixture in a large bowl or directly in the baking dish.
Pour half the pasta mixture into the baking dish. Drizzle half the BBQ sauce over and swirl gently with a spoon. Add remaining pasta and swirl the rest of the BBQ sauce on top.
Sprinkle with remaining bacon, extra cheese, and panko breadcrumbs mixed with melted butter.
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Let cool for 5 minutes. Top with sliced green onions and serve hot.

Notes

Don’t overcook the pasta; it will soften in the oven. For gluten-free, use GF pasta and flour. For vegetarian, skip chicken and bacon and add roasted veggies. Swirl BBQ sauce for pockets of flavor. If sauce thickens in storage, add a splash of milk before reheating. For extra smoky flavor, sprinkle smoked paprika before baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 510
Sugar: 6
Sodium: 950
Fat: 25
Saturated Fat: 13
Carbohydrates: 44
Fiber: 2
Protein: 29

Keywords: mac and cheese, BBQ chicken, ranch, bacon, casserole, comfort food, family dinner, easy recipe, potluck, cheesy pasta