Bacon Ranch Mac and Cheese Recipe | Creamy Loaded Pasta Dinner Idea
Creamy, cheesy mac and cheese infused with ranch seasoning and loaded with crispy bacon and green onions. Make it on the stovetop or add an optional crunchy baked topping.
Ingredients
Ingredients
- 1 pound elbow macaroni (cavatappi or shells also work)
- 8–10 slices thick-cut bacon, diced
- 3 green onions, thinly sliced (plus more for garnish)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream (or half-and-half)
- 2 cups freshly shredded sharp cheddar
- 1 cup freshly shredded Monterey Jack or mozzarella
- 2–3 tablespoons dry ranch seasoning mix, to taste
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup crushed buttery crackers or panko (optional topping)
- 2 tablespoons melted butter (for topping)
- Extra crumbled bacon (optional, for topping)
- Chopped parsley (optional, for topping)
Instructions
Instructions
- Bring a large pot of well-salted water to a boil, cook the pasta until just shy of al dente, then drain and set aside.
- Cook the diced bacon in a large skillet or Dutch oven over medium heat until crispy, 7–10 minutes, then transfer to a paper towel–lined plate and leave 1–2 tablespoons drippings in the pan.
- Add the butter to the pan and melt over medium heat, whisk in the flour, and cook 1–2 minutes until foamy and lightly golden.
- Slowly whisk in the warmed milk and cream until smooth, bring to a gentle simmer, and cook 3–5 minutes until slightly thickened.
- Season the sauce with ranch mix, Dijon, garlic powder, smoked paprika, salt, and pepper, adjusting ranch to taste.
- Reduce heat to medium-low and whisk in the cheddar and Monterey Jack a handful at a time until fully melted, adding a splash of milk if the sauce is too thick.
- Fold in the cooked pasta until coated, then stir in most of the bacon and green onions, reserving some for topping, and adjust seasoning to taste.
- For an optional baked topping, mix the crushed crackers or panko with melted butter, transfer the mac to a buttered baking dish, sprinkle the topping, and bake at 375°F for 12–15 minutes until golden and bubbling.
- Top with remaining bacon and green onions, add parsley if desired, and serve hot.
Notes
Grate cheese from a block for the smoothest sauce. Warm dairy before adding and avoid boiling after cheese goes in to prevent graininess. Season at the end since bacon and ranch add salt. For make-ahead, assemble and refrigerate up to 24 hours; add a splash of milk and bake covered at 350°F until hot. Variations: add buffalo sauce, cooked chicken, broccoli or peas, jalapeños, or swap in smoked gouda.