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BBQ Ranch Chicken Mac and Cheese Bake

This BBQ Ranch Chicken Mac and Cheese Bake is a creamy, cheesy, smoky, and tangy comfort food delight perfect for weeknights and gatherings alike.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ, Cheesy, Chicken, Comfort Food, Easy, Ranch
Servings: 6 servings

Ingredients

  • 8 ounces elbow macaroni
  • 2 cups cooked chicken shredded
  • 1 cup BBQ sauce
  • 1 cup ranch dressing
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup green onions chopped
  • 1/2 cup breadcrumbs
  • 1 tablespoon olive oil

Instructions

  • Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta and set it aside.
  • In a large mixing bowl, combine 2 cups of shredded cooked chicken with 1 cup BBQ sauce and 1 cup ranch dressing. Stir until the chicken is well coated in the sauces.
  • Add the cooked macaroni to the chicken mixture. Sprinkle in 2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Toss everything together until the cheese starts to melt and the pasta is evenly coated.
  • Preheat your oven to 350°F (175°C). Lightly grease your 9x13-inch baking dish. Pour the mac and cheese mixture into the dish, spreading it out evenly. Sprinkle 1/2 cup chopped green onions on top.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/2 cup breadcrumbs and toast them, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Remove from heat.
  • Sprinkle the toasted breadcrumbs evenly over the top of the mac and cheese. Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving. This bake is perfect on its own or paired with a fresh salad or steamed veggies.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Skillet
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Notes

  • For a drier bake, add a splash of milk or extra ranch dressing before baking to keep it moist.
  • Toast breadcrumbs in olive oil to ensure a crunchy topping.
  • Use shredded cheese and stir pasta while warm to help cheese melt thoroughly before baking.
  • Make it vegan by substituting chicken with jackfruit or tofu and using vegan cheese and ranch alternatives.
  • Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.