Buffalo Chicken Bacon Ranch Mac & Cheese
Buffalo Chicken Bacon Ranch Mac & Cheese
Ingredients
For the Mac & Cheese
- 1 box corkscrew pasta, cooked according to package directions
- 1/2 pound bacon, chopped
- 3 tablespoons all-purpose flour
- 1 packet Hidden Valley Ranch seasoning
- 1/2 teaspoon paprika, plus more for topping
- 1 can evaporated milk, (12 fluid ounces)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 cup shredded Gouda cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded sharp cheddar cheese, plus 1 cup extra for topping
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 2 cups buffalo chicken, cooked and shredded
- 1/4 cup ranch dressing, or as needed, for drizzling
For the Healthy Ranch Dressing (Optional)
- 1 cup plain Greek yogurt
- 1/2 lemon, juiced
- 2 tablespoons water, or as needed
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 325°F (160°C). Cook corkscrew pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min•🌡️ 325
- 2
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon grease in the pot.
⏱️ 8 min
- 3
Add the Hidden Valley Ranch seasoning and 1/2 teaspoon paprika to the bacon grease in the pot. Toast for about 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in the 3 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. The mixture should form a thick paste.
⏱️ 2 min
- 5
Slowly pour in the evaporated milk, whole milk, and heavy cream while continuously whisking to prevent lumps. Continue to whisk until the sauce is smooth.
⏱️ 3 min
- 6
Add the hot sauce and Dijon mustard to the milk mixture. Bring the sauce to a gentle simmer over medium heat, stirring occasionally, and let it thicken for 3-5 minutes.
⏱️ 5 min
- 7
Reduce the heat to low. Gradually add the shredded Gouda, mozzarella, Colby Jack, and 1 cup of cheddar cheese, stirring constantly until all the cheese is melted and the sauce is smooth and creamy. Do not let the sauce boil once the cheese is added.
⏱️ 5 min
- 8
Season the cheese sauce with kosher salt and black pepper to taste. Fold in the cooked corkscrew pasta and about half of the crispy bacon pieces.
⏱️ 3 min
- 9
Transfer half of the mac and cheese mixture to a 9x13 inch baking dish. Sprinkle with half of the extra 1 cup of shredded cheddar cheese. Top with the remaining mac and cheese.
⏱️ 3 min
- 10
Evenly sprinkle the remaining extra 1 cup of shredded cheddar cheese over the top of the mac and cheese. Dust lightly with additional paprika.
⏱️ 2 min
- 11
Bake in the preheated oven for 20 to 25 minutes, or until bubbly around the edges. For a golden, crispy top, broil for about 3-5 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 325
- 12
While the mac and cheese bakes, prepare the Healthy Ranch Dressing if using: In a small bowl, whisk together the Greek yogurt, lemon juice, and 2 tablespoons of water until smooth. Add the dried dill, dried parsley, dried oregano, onion powder, garlic powder, salt, and pepper. Mix well. Taste and adjust seasonings or add more water for desired consistency.
⏱️ 5 min
- 13
Scoop the baked mac and cheese into serving bowls. Top each serving with buffalo chicken, the remaining crispy bacon pieces, and a drizzle of ranch dressing (either store-bought or homemade). Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Bacon Ranch Mac & Cheese
For the Mac & Cheese
- 1 box corkscrew pasta, cooked according to package directions
- 1/2 pound bacon, chopped
- 3 tablespoons all-purpose flour
- 1 packet Hidden Valley Ranch seasoning
- 1/2 teaspoon paprika, plus more for topping
- 1 can evaporated milk, (12 fluid ounces)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 cup shredded Gouda cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded sharp cheddar cheese, plus 1 cup extra for topping
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 2 cups buffalo chicken, cooked and shredded
- 1/4 cup ranch dressing, or as needed, for drizzling
For the Healthy Ranch Dressing (Optional)
- 1 cup plain Greek yogurt
- 1/2 lemon, juiced
- 2 tablespoons water, or as needed
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 325°F (160°C). Cook corkscrew pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min•🌡️ 325 - 2
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon grease in the pot.
⏱️ 8 min - 3
Add the Hidden Valley Ranch seasoning and 1/2 teaspoon paprika to the bacon grease in the pot. Toast for about 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in the 3 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. The mixture should form a thick paste.
⏱️ 2 min - 5
Slowly pour in the evaporated milk, whole milk, and heavy cream while continuously whisking to prevent lumps. Continue to whisk until the sauce is smooth.
⏱️ 3 min - 6
Add the hot sauce and Dijon mustard to the milk mixture. Bring the sauce to a gentle simmer over medium heat, stirring occasionally, and let it thicken for 3-5 minutes.
⏱️ 5 min - 7
Reduce the heat to low. Gradually add the shredded Gouda, mozzarella, Colby Jack, and 1 cup of cheddar cheese, stirring constantly until all the cheese is melted and the sauce is smooth and creamy. Do not let the sauce boil once the cheese is added.
⏱️ 5 min - 8
Season the cheese sauce with kosher salt and black pepper to taste. Fold in the cooked corkscrew pasta and about half of the crispy bacon pieces.
⏱️ 3 min - 9
Transfer half of the mac and cheese mixture to a 9x13 inch baking dish. Sprinkle with half of the extra 1 cup of shredded cheddar cheese. Top with the remaining mac and cheese.
⏱️ 3 min - 10
Evenly sprinkle the remaining extra 1 cup of shredded cheddar cheese over the top of the mac and cheese. Dust lightly with additional paprika.
⏱️ 2 min - 11
Bake in the preheated oven for 20 to 25 minutes, or until bubbly around the edges. For a golden, crispy top, broil for about 3-5 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 325 - 12
While the mac and cheese bakes, prepare the Healthy Ranch Dressing if using: In a small bowl, whisk together the Greek yogurt, lemon juice, and 2 tablespoons of water until smooth. Add the dried dill, dried parsley, dried oregano, onion powder, garlic powder, salt, and pepper. Mix well. Taste and adjust seasonings or add more water for desired consistency.
⏱️ 5 min - 13
Scoop the baked mac and cheese into serving bowls. Top each serving with buffalo chicken, the remaining crispy bacon pieces, and a drizzle of ranch dressing (either store-bought or homemade). Serve immediately.
⏱️ 3 min