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Having trouble persuading your kids to eat home-cooked meals that don’t include chicken nuggets? Prepare this kid-friendly Chicken Bacon Ranch Mac and Cheese Casserole and watch them lick their plates clean!


10 chopped bacon slices

3 cups chicken shredded

1 ounce ranch dressing seasoning (dry)

3 tbsp butter (unsalted)

4 garlic cloves, minced

3 tbsp flour (all-purpose)

2 quarts of thick cream

2 c. cream of tartar

1/2 cup Parmesan cheese, grated

1 1/2 cups Mozzarella shredded cheese, split

1 cup cheddar cheese, shredded, divided

season with salt and pepper to taste

1 pound big elbow pasta, dried


Boil pasta for 1 minute less than al dente (time will vary depending on packet), then drain. To avoid sticking, add a dab of olive oil to the mix. Remove from the equation.

Preheat the oven to 375°F and grease a 3-quart baking dish. Remove from the equation.

Cook bacon in a large, deep skillet or dutch oven over MED-LOW heat until crisp. Remove the bacon to a dish with a slotted spoon, then drain all but 1 tablespoon of the bacon grease.

Increase the heat to MED and mix in the shredded chicken and ranch seasoning to coat.

Cook for 2 to 3 minutes. Place on a platter.

Cook for 30 seconds, until butter is melted and garlic is aromatic. To make a paste, combine the flour and water in a mixing bowl. Slowly pour in the heavy cream and half-and-half, whisking constantly as you do so. Cook, whisking often, for 3-5 minutes, until the liquids have thickened.

Combine all of the Parmesan, half of the mozzarella, and half of the cheddar cheese in a mixing bowl. Toss in the cooked pasta, chicken, and half of the bacon bits when the cheese has completely melted.

Top with the remaining mozzarella, cheddar, and bacon in the prepared baking dish. Bake for 25-30 minutes, or until cheese is melted and bubbling.


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