Creamy Crack Chicken Macaroni and Cheese (Print version)

Tender macaroni baked in a creamy cheddar ranch sauce with chicken, bacon, and a crisp panko topping.

# Ingredients:

For the pasta bake

01 - 12 oz (340 g) elbow macaroni or cavatappi
02 - 2 cups (280 g) cooked shredded chicken
03 - 8 slices bacon, cooked crisp and chopped, divided
04 - 2 tablespoons unsalted butter, plus more for the baking dish
05 - 2 tablespoons all-purpose flour
06 - 1 1/2 cups (360 ml) whole milk
07 - 1 cup (240 ml) heavy cream
08 - 4 oz (115 g) cream cheese, cubed
09 - 1 tablespoon ranch seasoning, plus more to taste
10 - 2 cups (225 g) freshly shredded sharp cheddar cheese
11 - 1 cup (115 g) shredded mozzarella cheese
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon black pepper
14 - Salt, to taste

For the topping

15 - 1/2 cup (30 g) panko breadcrumbs
16 - 1 tablespoon melted butter
17 - 2 tablespoons sliced green onions or chopped parsley

# Instructions:

01 - Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish or a deep 2 1/2-quart casserole dish.
02 - Boil the macaroni in salted water for 1 minute less than the package calls for. Reserve 1/2 cup pasta water, then drain well.
03 - Melt 2 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until smooth and lightly foamy.
04 - Slowly whisk in the milk and cream. Add the cream cheese, ranch seasoning, garlic powder, and black pepper. Simmer for 3 to 5 minutes, whisking often, until smooth and slightly thickened.
05 - Remove the pot from the heat. Stir in the cheddar and mozzarella by handfuls until melted. Taste and add salt only if needed.
06 - Add the drained pasta, chicken, and about three quarters of the bacon to the sauce. Stir until coated. If the mixture looks too thick, loosen it with a splash of reserved pasta water.
07 - Spread the mixture into the prepared dish. Toss panko with 1 tablespoon melted butter, sprinkle over the top, and add the remaining bacon. Bake for 20 to 25 minutes until bubbling and lightly golden.
08 - Let the casserole rest for 5 minutes. Sprinkle with green onions or parsley and serve warm.

# Good to know:

01 - Best served warm after a 5-minute rest.
02 - Use freshly shredded cheese for the smoothest sauce.
03 - Add 5 to 10 minutes to the bake time if assembled cold from the refrigerator.

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