Let me tell you about the recipe that happened when I couldn’t decide between buffalo chicken dip and mac and cheese. This creamy, tangy dish combines ranch seasoning with tender chicken and three kinds of cheese. It’s become my most-requested potluck dish and my kids’ favorite dinner.
The Goods
Pasta Base:
- 1 pound elbow macaroni
- 3 cups shredded chicken (rotisserie works great)
- 1/2 cup butter
- 1/3 cup flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 packets ranch seasoning
- 2 cups sharp cheddar
- 1 cup mozzarella
- 1 cup monterey jack
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper
Crunchy Top:
- 1 cup panko breadcrumbs
- 4 tablespoons butter, melted
- 1 teaspoon ranch seasoning
- Fresh parsley
Making Magic
- Get Started (15 mins)
- Boil pasta in salted water
- Shred chicken
- Preheat oven to 375°F
- Grease 9×13 baking dish
- The Sauce (15 mins)
- Melt butter, add garlic
- Whisk in flour
- Slowly add milk and cream
- Add cheeses gradually
- Mix in seasonings
- Assembly (10 mins)
- Combine pasta, sauce, chicken
- Pour into dish
- Mix topping ingredients
- Sprinkle evenly
- Bake 20-25 mins
Kitchen Wisdom
- Grate cheese fresh
- Don’t overcook pasta
- Let rest 10 mins
- Save pasta water
- Season every layer
Common Questions
“Too thick?” Add warm pasta water.
“Make ahead?” Assemble early, bake later.
“Leftover chicken?” Perfect for this!
Serving Ideas
Pairs great with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Hot sauce (for the brave!)
- Extra ranch drizzle
This dish combines two comfort food favorites into something even better. The ranch adds a tangy twist that’ll keep everyone coming back for seconds.
Pro tip: Make extra – the leftovers are amazing reheated with a splash of milk!