Rich Crack Chicken Mac and Cheese
An ultra-creamy, ranch-kissed macaroni casserole with tender shredded chicken and bacon, ideal for weeknights or potlucks.
Ingredients
Pasta and Chicken
- 8 ounces elbow macaroni Can substitute with cavatappi or shells.
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
Cheeses and Sauce
- 1 package (8 ounces) cream cheese, softened Bring to room temperature for easier melting.
- 1 cup shredded cheddar cheese Can add more for a crunchy top.
- 1 cup shredded mozzarella cheese
- 1/2 cup ranch dressing Can swap Greek yogurt mixed with milk for a lower fat version.
Flavorings
- 1/4 cup bacon bits Use real cooked bacon or store-bought.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Cook the elbow macaroni according to package directions. Drain and set aside.
- In a large pot over medium heat, add the softened cream cheese, shredded cheddar, shredded mozzarella, and ranch dressing. Stir continuously until all cheeses melt and the sauce is smooth.
- Add the cooked pasta, shredded chicken, bacon bits, garlic powder, onion powder, and salt and pepper. Stir until everything is evenly coated in the cheese sauce.
- Transfer the mixture into the prepared baking dish and spread it evenly.
Baking
- Bake for 20–25 minutes, until heated through and bubbling at the edges. Let it rest a few minutes before serving.
Notes
Serve hot and slightly rested for easier serving. Pairs well with a green salad or roasted broccoli. For creative twists, add buffalo sauce for a spicy kick or use cauliflower for a low-carb version. Can be made vegetarian by substituting chicken with extra vegetables.