Cajun Chicken Bacon Ranch Mac & Cheese
Cajun Chicken Bacon Ranch Mac & Cheese
Ingredients
For the Cajun Chicken
- 1 1/2 pounds chicken breast, chopped
- 1 tablespoon olive oil, as needed
- 2 teaspoons Poggiolieats Cajun seasoning, or to taste
For the Mac & Cheese
- 1 pound big shells pasta
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon Poggiolieats Cajun seasoning, or to taste
- 1/2 teaspoon hot sauce, or to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Colby Jack cheese
- 6 American cheese slices
For Assembly and Garnish
- 1/2 cup crispy chopped bacon, plus more for garnish
- 1/4 cup ranch dressing, or to taste
- 1 teaspoon hot sauce, or to taste, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, toss the chopped chicken with 1 tablespoon of olive oil and 2 teaspoons of Poggiolieats Cajun seasoning, ensuring the chicken is evenly coated.
⏱️ 3 min
- 2
Heat a large skillet or Dutch oven over medium-high heat. Add a little more olive oil if needed. Once hot, add the seasoned chicken and cook, stirring occasionally, until it has good color and is cooked through, about 6-8 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 8 min
- 3
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the big shells pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 12 min
- 4
In the same skillet or Dutch oven used for the chicken (no need to clean), melt the 4 tablespoons of butter over medium heat. Once melted, add the 3 tablespoons of all-purpose flour and whisk continuously for 1 to 2 minutes to create a roux. It should be a pale golden color.
⏱️ 3 min
- 5
Slowly pour in the 2 cups of whole milk, 1 cup of evaporated milk, and 1/2 cup of heavy cream into the roux, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken, about 3-5 minutes.
⏱️ 5 min
- 6
Season the cheese sauce with 1 teaspoon of Poggiolieats Cajun seasoning and 1/2 teaspoon of hot sauce, or adjust to your taste preferences. Stir well to combine.
⏱️ 1 min
- 7
Reduce the heat to low. Add the 2 cups of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, 1 cup of shredded Colby Jack cheese, and the 6 slices of American cheese. Stir continuously until all the cheeses are completely melted and the sauce is creamy and smooth.
⏱️ 4 min
- 8
Add the drained big shells pasta into the cheese sauce. Mix gently until the pasta is fully coated with the creamy cheese sauce.
⏱️ 2 min
- 9
Return the cooked Cajun chicken to the skillet with the mac and cheese. Add 1/2 cup of crispy chopped bacon. Fold everything together until well combined.
⏱️ 2 min
- 10
Serve the Cajun Chicken Bacon Ranch Mac & Cheese immediately. Top each serving with a drizzle of ranch dressing, a dash of hot sauce, additional crispy bacon, and sliced green onions for garnish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken Bacon Ranch Mac & Cheese
For the Cajun Chicken
- 1 1/2 pounds chicken breast, chopped
- 1 tablespoon olive oil, as needed
- 2 teaspoons Poggiolieats Cajun seasoning, or to taste
For the Mac & Cheese
- 1 pound big shells pasta
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon Poggiolieats Cajun seasoning, or to taste
- 1/2 teaspoon hot sauce, or to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Colby Jack cheese
- 6 American cheese slices
For Assembly and Garnish
- 1/2 cup crispy chopped bacon, plus more for garnish
- 1/4 cup ranch dressing, or to taste
- 1 teaspoon hot sauce, or to taste, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, toss the chopped chicken with 1 tablespoon of olive oil and 2 teaspoons of Poggiolieats Cajun seasoning, ensuring the chicken is evenly coated.
⏱️ 3 min - 2
Heat a large skillet or Dutch oven over medium-high heat. Add a little more olive oil if needed. Once hot, add the seasoned chicken and cook, stirring occasionally, until it has good color and is cooked through, about 6-8 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 8 min - 3
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the big shells pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 12 min - 4
In the same skillet or Dutch oven used for the chicken (no need to clean), melt the 4 tablespoons of butter over medium heat. Once melted, add the 3 tablespoons of all-purpose flour and whisk continuously for 1 to 2 minutes to create a roux. It should be a pale golden color.
⏱️ 3 min - 5
Slowly pour in the 2 cups of whole milk, 1 cup of evaporated milk, and 1/2 cup of heavy cream into the roux, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken, about 3-5 minutes.
⏱️ 5 min - 6
Season the cheese sauce with 1 teaspoon of Poggiolieats Cajun seasoning and 1/2 teaspoon of hot sauce, or adjust to your taste preferences. Stir well to combine.
⏱️ 1 min - 7
Reduce the heat to low. Add the 2 cups of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, 1 cup of shredded Colby Jack cheese, and the 6 slices of American cheese. Stir continuously until all the cheeses are completely melted and the sauce is creamy and smooth.
⏱️ 4 min - 8
Add the drained big shells pasta into the cheese sauce. Mix gently until the pasta is fully coated with the creamy cheese sauce.
⏱️ 2 min - 9
Return the cooked Cajun chicken to the skillet with the mac and cheese. Add 1/2 cup of crispy chopped bacon. Fold everything together until well combined.
⏱️ 2 min - 10
Serve the Cajun Chicken Bacon Ranch Mac & Cheese immediately. Top each serving with a drizzle of ranch dressing, a dash of hot sauce, additional crispy bacon, and sliced green onions for garnish.
⏱️ 2 min