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Chicken bacon ranch mac and cheese casserole

This Chicken Bacon Ranch Mac and Cheese Casserole is the PERFECT easy weeknight dinner!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 slices bacon diced
  • 3 cups shredded chicken
  • 1 oz package dried ranch dressing seasoning
  • 3 Tbsp unsalted Butter
  • 4 cloves garlic minced
  • 3 Tbsp all-purpose flour
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 1/2 cup grated Parmesan
  • 1 1/2 cups shredded Mozzarella cheese divided
  • 1 cup shredded cheddar cheese divided
  • Salt and pepper to taste
  • 1 lb. Large elbow pasta

Method
 

  1. Boil pasta for 1 minute just shy of al dente. (See package to find approximate time), drain. To prevent sticking, stir in a little olive oil. Set aside.
  2. Pre-heat oven to 350 F. Butter a 3-quart baking dish. Set aside.
  3. Add bacon to a large skillet or dutch oven and cook on MED-LOW heat for about 10 minutes. Transfer the bacon to a plate using a slotted spoon. Drain all but 1 tablespoon of the bacon fat.
  4. Turn heat up to MED and add the shredded chicken and ranch seasoning. Stir to combine. Cook for 2-3 minutes. Transfer to a plate.
  5. Cook butter and garlic for about 30 seconds until garlic becomes fragrant. Mix flour with the butter until you have a paste. Slowly add heavy cream and half-and-half, beating vigorously as you do so. Cook, stirring often, for about 3-5 minutes until the liquids have been added to the pot.
  6. Mix in all the Parmesan cheeses, half the mozzarella and half the cheddar. Stir in the cheese until melted. Next, add cooked pasta, chicken, half of the bacon pieces, and stir.
  7. Transfer to a baking dish. Top with the remaining mozzarella, cheddar, bacon. Bake for 25-30 minutes or until cheese is melted.