Chicken Ranch Mac 'n 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 'n Cheese recipe is packed with flavor and so easy to whip up.

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The make or break to this recipe is the type of cheese you use. My favorite brands are Tillamook or Cello Cheese; they're high quality and cost effective. I like using Banza chickpea pasta for extra protein in my dishes; usually find it at Kroger or Target.  As for the ranch packets, they're in the seasoning aisle and often sold in a box of  (see image below). I almost always have 4-6 on hand, just because they're so versatile in the kitchen. Jack and I enjoyed this dish 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. 

Ingredients for this Ranch Mac 'n Cheese

Here's what you'll need to make your new favorite version of macaroni:

Banza rotini noodles: Regular noodles will also work but I like Banza for the extra protein

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.

Nut Milk: Unflavored, and unsweetened

Butter: This makes your sauce perfectly rich.

Ranch seasoning packet: you can usually find this in the dressing aisle.

Spray olive oil: To prevent sticking.

A few tools needed

To make this Ranch Mac 'n Cheese grab two sauce pans, a cheese grater, a cutting board, a spatula, a strainer, and a whisk.

How to make Chicken Ranch mac 'n cheese

1. In the first sauce pan, cook 1 box of noodles according to the box instructions. Strain after cooking.
2. Meanwhile, cook diced chicken breasts on a stove top with ½ packet of Ranch seasoning and olive oil.
3. Grate the cheese into fine pieces. The more it's grated, the easier it is to melt.
4. Combine butter, nut milk, sharp shredded cheddar cheese, and the other ½ packet of ranch seasoning in a sauce pan over low heat. Continually stir until well combined.
5. Add noodles and chicken into the cheese sauce. Whisk together again.
6. Plate and garnish with fresh cracked pepper.
7. Enjoy!

Chicken Ranch Mac 'n Cheese FAQs

How should I store my mac 'n cheese? This dish will last a good 3-5 days in an air-tight container in the refrigerator. You could also freeze a portion of this in tupperware for up to 3 months.

Do I need to use Banza rotini pasta? Nope! Any noodle will do. Elbows are another favorite of mine and remind me of a more classic mac 'n cheese. Banza does sell these, but you can totally use regular noodles too.

Can I make this Vegetarian? Of course! Just leave out the chicken and you're good to go. If you choose this option, add the entire ranch seasoning packet to the sauce. This dish would go great with an added can of chickpeas in place of the chicken for some extra protein.

Why sharp cheddar? Sharp cheddar contrasts the ranch seasoning super well in this dish, but feel free to switch it up! White cheddar, gouda, or an Italian blend would also be super tasty. If you do like the sound of gouda, try my Gouda and Roasted Vegetable Mac 'n Cheese. It's so decadent!

Could I use heavy cream instead of milk in this mac and cheese? You could, but I'd recommend adding some pasta water to your sauce. The heavy cream will make the sauce thicker than milk will, and more water will help thin it out.

Can't get enough noodles? You'll also love these pasta dishes...

Spicy Sausage Hummus Pasta

One Pot Pasta Alfredo

Healthy One Pot Pasta

Creamy Sweet Potato Pasta

Pesto Pasta Salad

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Chicken Ranch Mac 'n Cheese

5 from 3 votes

Prep10 mins

Cook15 mins

Total25 mins

Servings4

1x2x3x

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

Author: Courtney Paige

Equipment

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

Ingredients

• 1 box Banza rotini noodles, 8oz box
• 2 Chicken breasts
• 8 oz sharp cheddar cheese, tillamook
• ¼ cup nut milk
• 2 T butter
• 1 packet Ranch seasoning
• 1 T spray olive oil

Instructions

• In the first sauce pan, cook 1 box of noodles according to the box instructions. Strain after cooking.
• Meanwhile, cook diced chicken breasts on a stove top with ½ packet of Ranch seasoning and 1 T olive oil.
• Combine 2 T of butter, ¼ nut milk, 8oz sharp cheddar cheese and the other ½ packet of ranch seasoning in a sauce pan over low heat.
• Add noodles and chicken into the cheese sauce.
• Garnish with fresh cracked pepper

Notes

This recipe can easily be modified for dairy free and gluten free - subbing vegan cheese and butter, and gluten free noodles. Easily sub tofu or plant based meat instead of chicken or omit all together. Enjoy!!

I'd love to hear your thoughts in the comments below. It's my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!

Looking for this in MyFitnessPal?

If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Chicken Ranch Mac 'n Cheese

1 serving: 37 grams Carbs | 33 grams Fat | 43 grams Protein

**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.

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Strainer

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