Chicken Ranch Mac and Cheese

Two things that aren't bad together: ranch and cheese. Okay, they're actually pretty darn good when paired together. This quick Chicken Ranch Mac and Cheese recipe is packed with flavor and so easy to whip up.

About this Mac

Mac and Cheese always feels nostalgic to me. It was always a quick and easy go-to meal growing up, but it always came from a box. Now I'm not hating on boxed macaroni, but it's about time I elevate it.

This Chicken Ranch Mac and Cheese takes the simple dish to a whole new level. A ranch seasoning packet provides TONS of flavor, and with melted sharp cheddar, we get a creamy cheese sauce to smother the elbow noodles with.

I almost always have 4-6 ranch seasoning packets on hand, just because they're so versatile in the kitchen. Jack and I enjoyed this Chicken Ranch Mac and Cheese when we were craving take-out, but settled for 'let's use what we have in the fridge'. Alas, this gem of a meal was created

If you're all about the cheese also try this Butternut Squash Mac, this Lighter Mac and Cheese, this Gouda Mac and Cheese with Roasted Veggies, or this Baked Feta Cheese Spaghetti Squash Casserole.

Recipe Ingredients

• Banza noodles: Regular noodles will also work, but I like Banza chickpea noodles for the extra protein. Choose shells or elbow noodles for the classic mac 'n cheese look.
• Chicken breasts: I cooked mine stove top, but you could also get it pre-cooked or use rotisserie style chicken.
• Sharp cheddar cheese: It is mac 'n CHEESE after all. Sharp cheddar provides a strong umami flavor that is SO tasty.
• Ranch seasoning packet: You can usually find this in the dressing aisle. Also, heck out my Spinach Feta Turkey Burgers, which are a fan favorite and use this seasoning, too.

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

Step 1. In a sauce pan, cook noodles according to the box instructions.

Step 2. Heat a skillet over medium-high heat, spray with cooking spray and cook chicken pieces with ½ packet of Ranch seasoning until an internal temperature of 165°F is reached.

Step 3. Grate the cheese block into fine shreds. The finer its grated, the easier it is to melt.

Step 4. Combine butter, nut milk, sharp shredded cheddar cheese, and the other ½ packet of ranch seasoning in a second sauce pan over low heat. Continually stir the sauce until cheese is melted and well combined.

Step 5. Add noodles and chicken into the pot with the cheese sauce. Stir together.

Step 6. Plate your Chicken Ranch Mac and Cheese and garnish with fresh cracked pepper, green onions, and more cheese. Enjoy!

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Recipe

Print Pin Recipe

Chicken Ranch Mac and Cheese

5 from 8 votes

Prep10 minutes mins

Cook15 minutes mins

Total25 minutes mins

Servings4

1x2x3x

Al dente noodles covered in a rich, creamy cheese sauce that is seasoned with possibly the best flavoring: ranch. Add in some grilled chicken and this Chicken Ranch Mac and Cheese is a fabulous, protein-packed meal.

Author: Courtney Paige

Equipment

• ▢
  sauce pan
• ▢
  spatula
• ▢
  strainer
• ▢
  Whisk
• ▢
  Cutting Board
• ▢
  cheese grater

Ingredients

• ▢ 1 box shell noodles, 12oz
• ▢ 2 Chicken breasts, or pre-cooked, pre-shredded chicken
• ▢ 8 oz sharp cheddar cheese, tillamook
• ▢ 1 cup milk, I used Fairlife
• ▢ 3 tbsp butter
• ▢ 1 packet Ranch seasoning
• ▢ spray olive oil

Instructions

• In a sauce pan, cook noodles according to the box instructions. Strain after cooking.
• Meanwhile, dice chicken breasts. Spray and heat a skillet over medium-high heat and cook chicken pieces with ½ packet of Ranch seasoning until an internal temperature of 165°F is reached.
• Grate the cheese block into fine shreds. The finer it's grated, the easier it is to melt.
• Combine butter, milk, sharp shredded cheddar cheese, and the other ½ packet of ranch seasoning in a second sauce pan over low heat.
• Continually stir the sauce until cheese is melted and well combined.
• Add noodles and chicken into the pot with the cheese sauce. Stir together.
• Plate your Chicken Ranch Mac and Cheese and garnish with fresh cracked pepper. Enjoy!

Nutrition

Serving: 1 serving | Calories: 596kcal | Carbohydrates: 37g | Protein: 43g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 1483mg | Potassium: 698mg | Fiber: 5g | Sugar: 2g

Notes

This dish will last a good 3-5 days in an air-tight container in the refrigerator. You can also freeze Chicken Ranch Mac and Cheese in tupperware for up to 3 months.

Shredding your own cheese will make it easier to melt. There's often additives in pre-shredded cheese that could result in clumpy sauce.

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