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Bacon Ranch Macaroni and Cheese Recipe
Ash Tyrrell

Bacon Ranch Macaroni and Cheese Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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!