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overhead view of bacon mac and cheese in bowl.
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Chicken Bacon Ranch Mac and Cheese

This macaroni and cheese recipe is extra creamy and cheesy, loaded with protein, and seasoned with ranch. Plus, it all cooks in the Instant Pot so it's quick and simple!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Time to Pressure 13 minutes
Total Time 27 minutes
Servings 6
Calories 723kcal

Ingredients

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 8 ounces Velveeta cut into small cubes or slices
  • 4 tablespoons heavy cream see note
  • 2 cups shredded cheddar cheese
  • 2 cups shredded, cooked chicken
  • 2 tablespoons dry ranch seasoning
  • 6 slices bacon cooked and crumbled

Instructions

  • Add the pasta, 4 cups of water, and butter to the pot.
  • Place the lid on the pressure cooker, set the valve to seal, and set the pressure to high for 4 minutes.
  • When the timer completes, carefully turn the valve to release the steam. When the pin has dropped, remove the lid.
  • Stir the pasta to loosen it up then add the Velveeta and cream. Stir until the Velveeta is nearly melted and then stir in the cheddar, a handful at a time, until the cheese has melted and the sauce is smooth and creamy.
  • Stir in the chicken, bacon, and ranch.
  • If sauce is too thick, add additional cream or milk to reach your desired consistency.
  • Serve garnished with additional crumbled bacon, sliced green onion, or chopped parsley, if desired.

Notes

We make this with heavy cream, for an ultra rich and creamy mac and cheese. You may swap in milk, but your sauce will be thinner. 
 

Nutrition

Calories: 723kcal | Carbohydrates: 65g | Protein: 30g | Fat: 38g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1429mg | Potassium: 389mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 514mg | Iron: 1mg