Description
This Chicken Turkey Bacon Ranch Mac and Cheese Casserole is a creamy, cheesy comfort dish combining tender chicken, crispy turkey bacon, and a zesty ranch seasoning. Baked to golden perfection, this hearty casserole blends rich homemade cheese sauce with a delicious pasta base for a satisfying family meal.
Ingredients
Scale
Protein
- 10 slices turkey bacon, diced
- 3 cups shredded chicken
Cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
Dry Goods
- 1 oz package dried ranch dressing seasoning
- 3 tablespoons all-purpose flour
- 1 lb dry large elbow pasta
Dairy
- 3 tablespoons unsalted butter
- 2 cups heavy cream
- 2 cups half-and-half
Produce & Aromatics
- 4 cloves garlic, minced
Other
- Salt and pepper to taste
- Olive oil for tossing pasta
Instructions
- Prepare Pasta: Boil the elbow pasta in salted water until just shy of al dente, about 8-9 minutes. Drain well and toss with a little olive oil to prevent sticking. Set aside.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Butter a baking dish generously to prevent sticking.
- Cook Turkey Bacon: In a skillet over medium heat, cook the diced turkey bacon until it is crispy and browned. Remove from the skillet and set aside, leaving some fat in the pan.
- Sauté Chicken with Ranch Seasoning: Add the shredded chicken to the skillet with the remaining turkey bacon fat. Sprinkle the dried ranch dressing seasoning over the chicken and stir well to coat evenly. Cook for 2-3 minutes to infuse flavors and then remove from heat.
- Make Cheese Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the all-purpose flour and cook for another minute to form a roux. Gradually whisk in the heavy cream and half-and-half, stirring continuously until the sauce thickens, about 5-7 minutes.
- Add Cheeses to Sauce: Stir the grated Parmesan cheese along with half the mozzarella and half the cheddar into the thickened sauce until fully melted and smooth.
- Combine Pasta, Chicken, and Sauce: Add the cooked pasta and sautéed chicken with ranch seasoning to the cheese sauce, mixing thoroughly to coat everything evenly. Fold in half of the cooked turkey bacon as well.
- Assemble Casserole: Transfer the pasta mixture into the buttered baking dish. Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top, followed by the remaining turkey bacon pieces.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the cheese is bubbly and golden brown on top.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy this rich, comforting mac and cheese packed with savory chicken and crispy bacon!
Notes
- For extra creaminess, you can substitute half the half-and-half with whole milk or add a splash of cream cheese to the sauce.
- Use freshly grated cheeses for better melting and flavor.
- If you prefer a crispier top, broil the casserole for an additional 2-3 minutes at the end of baking—watch carefully to avoid burning.
- The turkey bacon fat adds great flavor; however, you can drain it for a leaner dish if preferred.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.
