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Loaded Bacon Ranch White Cheddar Mac and Cheese Bake

loaded bacon ranch white cheddar mac and cheese bake - featured image
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This loaded bacon ranch white cheddar mac and cheese bake is the ultimate comfort food, featuring creamy white cheddar, smoky bacon, and tangy ranch seasoning all baked to bubbly, golden perfection. It’s a crowd-pleasing casserole perfect for potlucks, family dinners, or any occasion that calls for cheesy, cozy goodness.

Ingredients

Scale
  • 1 pound (16 oz) elbow macaroni or cavatappi pasta
  • 8 slices thick-cut bacon (about 1/2 pound), cooked until crispy and chopped
  • 4 tablespoons (1/4 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream (optional, but recommended)
  • 3 cups shredded sharp white cheddar cheese, divided
  • 4 oz cream cheese, softened and cubed
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1 cup panko breadcrumbs
  • 2 tablespoons chives or green onions, thinly sliced (optional, for garnish)
  • Olive oil (optional, for drizzling pasta)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 7-8 minutes). Drain and set aside. Drizzle lightly with olive oil if prepping ahead.
  3. While pasta cooks, fry bacon in a large skillet over medium heat until crispy (8-10 minutes). Transfer to a paper towel-lined plate, cool, and chop.
  4. In the same skillet (leave about 1 tablespoon bacon fat), melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1-2 minutes until pale golden.
  5. Slowly whisk in milk and heavy cream. Bring to a gentle simmer, whisking to avoid lumps, until slightly thickened (4-5 minutes).
  6. Lower heat to medium-low. Stir in cream cheese and ranch seasoning. Whisk until smooth.
  7. Add 2 1/2 cups shredded white cheddar, 1/2 teaspoon garlic powder, salt, and pepper. Stir until cheese is melted and sauce is creamy. Adjust consistency with more milk if needed.
  8. In a large bowl or the pot, toss drained pasta with cheese sauce and most of the chopped bacon (reserve some for topping). Mix well.
  9. Pour mixture into prepared baking dish and spread evenly.
  10. In a small bowl, mix panko breadcrumbs, remaining 1/2 cup white cheddar, and a pinch of garlic powder. Sprinkle over the top. Scatter reserved bacon over the topping.
  11. Bake for 22-28 minutes, until topping is golden and cheese is bubbling. Tent with foil if browning too quickly.
  12. Let cool for a few minutes before serving. Garnish with chives or green onions if desired.

Notes

For best results, use freshly grated cheese for a smoother sauce. Cook pasta just to al dente to avoid mushiness after baking. Taste your cheese sauce before adding extra salt, as ranch seasoning can be salty. For a gluten-free version, use gluten-free pasta and panko. Let the bake rest 5-10 minutes before serving for easier slicing and creamier texture.

Nutrition

Keywords: mac and cheese, bacon, ranch, white cheddar, casserole, baked pasta, comfort food, crowd pleaser, potluck, easy dinner

Find it online: https://tempotaste.com/loaded-bacon-ranch-white-cheddar-mac-and-cheese-bake-easy-crowd-pleaser-recipe/