Chicken Ranch Mac and Cheese
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.
Servings: 4
Calories: 596kcal
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!
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.
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