Easy Crack Chicken Mac and Cheese
Delicious Easy Crack Chicken Mac and Cheese recipe with step-by-step instructions.
Equipment
- large pot
- baking dish
- whisk
- measuring cups
- measuring spoons
Ingredients
For the sauce
- 4 tablespoon butter unsalted, preferably Kerrygold
- 4 tablespoon flour
- 1.5 oz ranch mix preferably Hidden Valley
- 1.75 cups cream
- 1.25 cups milk
- 2 cups cheddar sharp variety for better texture
- ¼ teaspoon black pepper
For the pasta assembly
- 0.5 lb campanelle
- 1.75 cups chicken shredded or cut into ½-inch cubes
- 0.5 cup bacon cooked crisp and crumbled
For the topping
- 3 tablespoon panko for crunch
Instructions
Preparation
- Preheat your oven to 350°F. While it heats, shred or cut your chicken into ½-inch cubes, cook your bacon until crisp and crumble, measure out your cheddar cheese, and have your ranch mix ready.
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the campanelle until al dente (9-11 minutes). Drain thoroughly and set aside.
Making the Sauce
- In a large pot, melt the butter over medium heat, then add the flour and whisk to form a roux. Pour in the cream and milk, whisking constantly, then stir in the ranch mix and simmer until thickened.
- Remove from heat and stir in the cheddar cheese until melted. Season with black pepper. Fold in the cooked pasta, chicken, and bacon.
Baking
- Pour the mixture into a 9x13-inch baking dish and sprinkle with panko. Bake for 20-25 minutes until golden brown and bubbling.
- Let rest for 2-3 minutes before serving.
Notes
Using sharp cheddar prevents the sauce from becoming too thick or gelatinous as it cools.
Nutrition
Serving: 1servingCalories: 2000kcal
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