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Loaded BBQ Chicken Bacon Ranch Mac and Cheese Skillet

BBQ chicken bacon ranch mac and cheese - featured image
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This one-pan mac and cheese is loaded with smoky bacon, juicy chicken, tangy ranch, and a bold BBQ twist. Creamy, cheesy, and packed with flavor, it’s a crowd-pleasing comfort food perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 12 oz elbow macaroni or cavatappi (about 3 cups dry)
  • 6 slices thick-cut bacon
  • 2 cups cooked chicken, diced or shredded
  • 1/2 cup BBQ sauce
  • 1/3 cup ranch dressing
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 4 oz cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2–3 green onions, sliced (for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (about 6-7 minutes). Drain and set aside.
  2. While pasta cooks, heat a large oven-safe skillet over medium heat. Add bacon and cook until crispy (about 6-8 minutes). Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon fat in the skillet.
  3. If using pre-cooked chicken, chop or shred it. If using raw chicken, cook pieces in reserved bacon fat, seasoning with salt and pepper, until cooked through (about 4-6 minutes per side). Remove from pan.
  4. In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until golden and bubbly.
  5. Slowly pour in milk, whisking constantly to avoid lumps. Cook until smooth and slightly thickened, about 3-4 minutes.
  6. Stir in cream cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Whisk until cream cheese is melted and sauce is silky.
  7. Add cheddar and Monterey Jack or mozzarella cheese, a handful at a time, stirring until melted and creamy. If sauce is too thick, add extra milk 1 tablespoon at a time.
  8. Add drained pasta to the skillet and toss to coat. Gently fold in cooked chicken and BBQ sauce. Crumble in half the bacon and drizzle in ranch dressing. Mix until evenly coated.
  9. Sprinkle remaining cheese (if reserved), remaining bacon, and half the green onions on top. Broil in the oven for 2-3 minutes, just until the top is golden and bubbling.
  10. Let skillet cool for 5 minutes before serving. Top with extra green onions and an extra drizzle of ranch or BBQ sauce, if desired.

Notes

For gluten-free, use GF pasta and flour. Shred your own cheese for best melt. Slightly undercook pasta so it holds up after baking. Taste and adjust seasonings as you go. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: mac and cheese, BBQ chicken, bacon, ranch, skillet dinner, comfort food, one pan, easy dinner, cheesy pasta, crowd pleaser

Find it online: https://yumnode.com/loaded-bbq-chicken-bacon-ranch-mac-and-cheese-skillet-recipe-easy-one-pan-dinner/