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To cook the chicken that will top the cheesy ranch macaroni, first cut the chicken breasts into cubes. After you have cut the chicken into cubes, combine it with the in a large bowl. Next, heat up the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the cubes of chicken in batches. (Don’t try to get all the chicken cooked at once.) Cook 1-2 minutes per side of the cubes. The chicken should be golden brown and have an internal temperature of 165°F. Transfer the cooked chicken to a plate and use aluminum foil to form a tent over the chicken to keep it warm as you make the macaroni and cheese.
Can I Make Chicken Ranch Macaroni and Cheese Ahead of Time?
Yes! This macaroni and cheese can definitely be made ahead of time and frozen. This nice thing is, you can even freeze it in individual containers for easy to grab lunches or dinners. Make sure you let the cooked macaroni and cheese cool completely before packaging it for the freezer.
To freeze, double wrap the macaroni in cheese in plastic wrap. Then, cover it in aluminum foil. Label and date the packaging; it will be good for up to 3 months in the freezer. To reheat, let it thaw in the refrigerator overnight. Heat it up in the microwave or bake it in the oven, covered, until it is warmed up.
Ingredients
Ranch Chicken
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, cut into cubes
- 1 package (about 2 tablespoons) dry ranch seasoning
Macaroni and Cheese
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk, warmed
- 1 teaspoon salt
- ⅛ teaspoon garlic powder
- 2 tablespoons dry ranch seasoning
- ½ cup white cheddar cheese, freshly grated
- ¼ cup mozzarella cheese, freshly grated
- 8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
- 4 strips bacon, cooked and crumbled
- Salt and pepper to taste
- Parsley, chopped (for garnish)
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