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+ servings

Chicken & Ranch Mac n Cheese

It's a homemade cheese sauce with all the best dairy combined with Ranch to make the creamiest, tastiest cheese to toss with the mac.
Prep Time15 minutes
Cook Time30 minutes
Servings - 4 servings


  • 12 oz. box elbow pasta noodles
  • 1 cup milk
  • 1/4 cup butter
  • 1 cup sour cream
  • 1 packet Ranch dressing mix
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded mild cheddar cheese
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Fresh veggies, as side dish


  • Preheat oven to 400 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  • Cook the pasta, al dente. Drain and pour into baking dish.
  • In a large saucepan, whisk together the milk, butter, sour cream, Ranch dressing mix and shredded cheese. Once cheese sauce thickens, stir in the shredded chicken. Pour the cheese-chicken mixture over the pasta in the baking dish and toss gently. Sprinkle the breadcrumbs and grated Parmesan cheese over the top.
  • Bake in the preheated oven for 20 to 25 minutes, or until breadcrumbs golden on top.
  • Prepare veggies.
  • Serve Homemade Chicken & Ranch Macaroni with veggies.
  • To Freeze: Prepare the macaroni and cheese sauce and combine together into disposable baking tray. Add shredded cheese, breadcrumbs and Parmesan cheese. Cover with foil and freeze up to 6 months in fridge freezer and 12 months in deep freezer. To cook, thaw completely and bake as directed.