Chicken Ranch Protein Mac and Cheese
Blended cottage cheese gives this chicken macaroni a creamy sauce, while the bacon crumbs stay crisp when added at the table. This gluten-free version contains dairy.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Lean ground chicken, gluten-free ranch seasoning and chicken broth form the base of this pasta.
- A sauce-and-pasta combination. The method explains when to combine the noodles with the sauce so the texture stays in focus.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Blender
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Grains and starches. Measure dry gluten-free rice macaroni in the form named in the card. A cooked measure is different from a dry measure.
- Prepare before you start. Measure lean ground chicken, gluten-free ranch seasoning and chicken broth and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Chicken Ranch Protein Mac and Cheese
Ingredients
Equipment
Method
- Crisp the bacon in a large skillet. Lift it out, then toast the crumbs in a little of the drippings. Set both aside and wipe out the pan.
- Brown the chicken in the olive oil, breaking it up, until it reaches 165°F. Stir in ranch seasoning, dry macaroni and broth. Simmer, stirring frequently, until pasta is just tender; follow the package time and add a splash of water if needed.
- Blend cottage cheese, cheddar, Gouda and water until smooth. Fold into the pasta over low heat, just until creamy. Spoon into bowls and add the bacon crumbs at the table.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Pasta: Banza or Kaizen plain pasta in a suitable shape. Follow that product’s cooking time; nutrition differs by brand. Kaizen contains lupin.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Inspired by Mason Woodruff.
