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A golden-brown baked Chicken Bacon Ranch Mac and Cheese Casserole in a dish, topped with crispy bacon and fresh parsley.

Chicken Bacon Ranch Mac and Cheese Casserole

This ultimate comfort food mashup combines tender pasta, shredded chicken, and crispy bacon in a velvety, homemade ranch-infused cheese sauce. Baked to perfection with a crunchy panko topping, this casserole is a deeply satisfying and crowd-pleasing meal, balancing creamy, tangy, and smoky flavors in every bite.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb short pasta e.g., cellentani, cavatappi, or large shells
  • 12 oz thick-cut bacon, chopped
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 oz sharp cheddar cheese, freshly shredded
  • 8 oz Monterey Jack cheese, freshly shredded
  • 3 cups shredded cooked chicken
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • Salt and black pepper, to taste
  • Fresh chives or parsley, for garnish

Equipment

  • Large pot
  • Colander
  • Large Dutch oven or heavy-bottomed pot
  • Slotted spoon
  • Whisk
  • Cheese grater
  • 9x13 inch baking dish
  • Small bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook pasta in a large pot of salted boiling water for 1-2 minutes less than the package directions for al dente. Drain and set aside.
  3. While the pasta cooks, cook the chopped bacon in a large Dutch oven over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot.
  4. Melt the 1/2 cup of butter in the pot with the reserved bacon grease over medium heat. Whisk in the flour and cook, whisking constantly, for 60-90 seconds to form a golden paste (roux).
  5. Gradually pour in the warmed milk, about a cup at a time, whisking vigorously to prevent lumps. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring, until it thickens enough to coat the back of a spoon.
  6. Reduce heat to low. Stir in the garlic powder, onion powder, and dry ranch seasoning. Add the shredded cheeses in handfuls, stirring until each addition is fully melted before adding the next. Season with salt and pepper to taste.
  7. Add the cooked pasta, shredded chicken, and about three-quarters of the crispy bacon to the cheese sauce. Stir gently until everything is well-coated.
  8. Pour the mixture into the prepared baking dish and spread evenly.
  9. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the panko mixture evenly over the casserole, then top with the remaining crispy bacon.
  10. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown.
  11. Remove from the oven and let the casserole rest for at least 10 minutes before serving. Garnish with fresh chives or parsley.

Notes

Tips for Success: For the creamiest sauce, shred your own cheese from a block and warm the milk before adding it to the roux. Cooking the pasta al dente is crucial to prevent it from becoming mushy after baking.
Ingredient Swaps: Any short pasta like elbow macaroni or penne works well. Feel free to use other melting cheeses like Gouda or Gruyère. Crushed Ritz crackers can be substituted for the panko topping.
Gourmet Variations: For a kick of heat, sauté diced jalapeños before making the roux. For a deeper flavor, add caramelized onions or swap some of the cheddar for smoked Gouda. Stir in fresh dill along with the garnish to enhance the ranch flavor.