Bacon Ranch Macaroni and Cheese Recipe
Bacon Ranch Macaroni and Cheese Recipe: Cheesy & Flavor-Packed Dish
The first time I made this Bacon Ranch Macaroni and Cheese, I couldn’t believe how good it turned out. The smoky crunch of bacon mixed with creamy, cheesy pasta felt like the ultimate comfort food.
The ranch seasoning added a tangy kick that tied everything together so perfectly. Honestly, I found myself going back for seconds (and maybe thirds!). It’s one of those dishes that makes me smile every time I pull it out of the oven.
Ingredients You’ll Need
Here’s everything I used to make this cozy and flavor-packed mac and cheese.
- 1 lb penne pasta – I love penne because its hollow shape soaks up every bit of the cheesy sauce.
- 8 slices thick-cut bacon – The smoky flavor is unbeatable, and thick-cut stays crispy.
- 3 tablespoons butter – This is the base of the roux that keeps the sauce velvety.
- 3 tablespoons all-purpose flour – Helps thicken the cheese sauce to perfection.
- 2 cups whole milk – Adds creaminess without being too heavy.
- 1 cup heavy cream – Brings extra richness and depth.
- 4 oz cream cheese, cubed – Melts in to give tang and smooth texture.
- 2 tablespoons ranch seasoning mix – The herby, tangy magic that makes this dish unique.
- 1 cup shredded white cheddar cheese – Sharp and bold flavor that shines through.
- 1 cup shredded mozzarella cheese – For that gooey, stretchy bite.
- ½ cup shredded white American cheese – Makes the sauce extra smooth and creamy.
- Fresh parsley, chopped (optional) – A little garnish for color and freshness.
Note: This recipe makes about 6 servings, enough for a hearty family meal or as a side for a crowd.
Variations
This recipe is flexible, and I’ve played around with different versions to suit everyone’s tastes.
- Gluten-Free: Swap the pasta and flour with gluten-free options.
- Lighter: Use turkey bacon, low-fat milk, and a little less cheese.
- Vegetarian: Leave out the bacon and add roasted broccoli, mushrooms, or peppers.
- Spicy: Stir in cayenne, red pepper flakes, or hot sauce for a fiery version.
Cooking Time
Here’s how much time you’ll need from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You’ll Need
These are the tools I used to make sure everything came out just right:
- Large pot – For cooking pasta to al dente.
- Skillet – To fry the bacon until crispy.
- Whisk – Helps the cheese sauce stay silky smooth.
- Casserole dish – For baking and getting that golden, bubbly top.
How to Make Bacon Ranch Macaroni and Cheese?
This recipe is easy, and once you try it, you’ll see why it’s one of my go-to favorites.
Crisp the Bacon
I start by cooking the bacon in a skillet over medium heat until it’s golden and crispy. Once done, I place it on paper towels to drain and then crumble it up. This way, I get that smoky crunch in every bite.
Make the Cheese Sauce
Next, I melt butter in the pot, whisk in the flour, and slowly add the milk and cream. It thickens into a smooth base that’s perfect for cheese. I stir in the cream cheese, ranch mix, and all the shredded cheeses until melted and creamy. This step fills my kitchen with the most amazing smell.
Boil the Pasta
While the bacon cooks, I bring a big pot of salted water to a boil and cook the pasta until it’s just al dente. I always slightly undercook it since it finishes baking in the oven. This trick keeps the pasta from turning mushy later.
Combine Pasta and Sauce
Then, I add the pasta back into the sauce, mixing well so every piece is coated. I also stir in most of the bacon, keeping some aside for the topping. At this point, it’s already so tempting to grab a spoon!
Bake to Finish
Finally, I transfer everything into a greased casserole dish, sprinkle on extra cheese and the remaining bacon, and bake at 350°F for about 15 minutes. The top turns golden and bubbly, and that’s when I know it’s ready.
Additional Tips for Making this Recipe Better
Here are a few things I’ve learned after making this dish a few times:
- I always grate my cheese fresh. Pre-shredded cheese can make the sauce grainy.
- Thick-cut bacon works best—it stays crunchy even after baking.
- I keep the pasta just undercooked so it finishes perfectly in the oven.
- I sometimes adjust the ranch seasoning depending on who’s eating. A little extra gives more zing!
How to Serve Bacon Ranch Macaroni and Cheese?
I usually serve this straight from the casserole dish because it looks so inviting. A sprinkle of parsley on top makes it pop with color. When serving as a main, I like to pair it with a fresh green salad or roasted veggies to balance the richness.
As a side dish, it goes perfectly with grilled chicken, steak, or even barbecue. For extra flair, I sometimes add toasted breadcrumbs on top for crunch.
Nutritional Information
Here’s a quick look at the nutrition per serving:
- Calories: 780
- Protein: 31 g
- Carbohydrates: 57 g
- Fat: 48 g
Make Ahead and Storage
Make Ahead
I often prepare the pasta and cheese sauce the day before, then bake it fresh right before serving. It saves time without losing flavor.
Storing Leftovers
Leftovers go into an airtight container in the fridge and stay good for up to 3 days.
Freezing
For longer storage, I freeze portions in freezer-safe containers. When reheating, I thaw overnight in the fridge before baking.
Reheating
I’ve found the oven works best for reheating—it brings back the creamy texture and crisp top.
Why You’ll Love This Recipe?
If you’re still wondering why this dish is so special, here are a few reasons:
- It’s packed with layers of flavor—from smoky bacon to cheesy goodness with a ranch kick.
- It comes together in just 30 minutes, making it perfect for busy nights.
- It’s versatile—you can serve it as a main dish or a side at parties.
- It’s customizable—add veggies, spice, or make it lighter depending on your mood.
- It’s pure comfort food—warm, creamy, and guaranteed to make you smile.
Bacon Ranch Macaroni and Cheese Recipe
Ingredients
Method
- I start by cooking the bacon in a skillet over medium heat until it’s golden and crispy. Once done, I place it on paper towels to drain and then crumble it up. This way, I get that smoky crunch in every bite.
- Next, I melt butter in the pot, whisk in the flour, and slowly add the milk and cream. It thickens into a smooth base that’s perfect for cheese. I stir in the cream cheese, ranch mix, and all the shredded cheeses until melted and creamy. This step fills my kitchen with the most amazing smell.
- While the bacon cooks, I bring a big pot of salted water to a boil and cook the pasta until it’s just al dente. I always slightly undercook it since it finishes baking in the oven. This trick keeps the pasta from turning mushy later.
- Then, I add the pasta back into the sauce, mixing well so every piece is coated. I also stir in most of the bacon, keeping some aside for the topping. At this point, it’s already so tempting to grab a spoon!
- Finally, I transfer everything into a greased casserole dish, sprinkle on extra cheese and the remaining bacon, and bake at 350°F for about 15 minutes. The top turns golden and bubbly, and that’s when I know it’s ready.
Notes
- I always grate my cheese fresh. Pre-shredded cheese can make the sauce grainy.
- Thick-cut bacon works best—it stays crunchy even after baking.
- I keep the pasta just undercooked so it finishes perfectly in the oven.
- I sometimes adjust the ranch seasoning depending on who’s eating. A little extra gives more zing!
