Creamy Chicken-Bacon-Ranch Mac & Cheese (Gluten-Free Comfort Classic)

Smoky bacon, juicy chicken, and a silky two-cheese sauce all wrapped around gluten-free penne for a weeknight win that tastes like you actually tried. This creamy chicken bacon penne mac n’ cheese is cozy without being heavy, kid-approved without being boring, and make-ahead friendly for real-life schedules. Crisp the bacon, whisk the sauce, bake till bubbly.

Creamy Chicken-Bacon-Ranch Mac & Cheese (Gluten-Free Comfort Classic)

Smoky bacon, juicy chicken, and a silky two-cheese sauce meet gluten-free pasta for the ultimate weeknight casserole.

Prep: 15 min Cook: 45 min Yields: 6 servings

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Minimal fuss, maximum “where has this been all my life?” This cozy bake layers crisp bacon, herby chicken, and a creamy Beecher’s + cheddar sauce over gluten-free pasta. Family-pleaser, guaranteed.

Ingredients

• 2 large chicken breasts (seasoned with salt, pepper, paprika, onion powder, garlic powder)
• 10 strips bacon, chopped
• 1/2 tsp dried dill weed
• 1/4 tsp dried parsley
• 2 cups pasta (gluten-free penne recommended)
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup flour (1:1 gluten-free blend)
• 1/2 tsp fine salt
• 1/4 tsp ground black pepper
• 1/2 tsp ground mustard
• 1/4 tsp Worcestershire sauce
• 2 cups milk
• 2 cups shredded cheese (Beecher’s Flagship + mild cheddar)
• Parmesan cheese, for topping

Optional Add-Ins / Toppings

• Chopped parsley or chives, for garnish
• Red pepper flakes, for a little heat

Directions

1. Grill or bake the seasoned chicken until cooked through (165°F). Cool slightly, then shred or dice.
2. Cook pasta in well-salted water per package directions. Drain and set aside.
3. In a Dutch oven/oven-safe pot, cook chopped bacon over medium-low until crispy. Remove with a slotted spoon; leave 1–2 tsp drippings in the pot.
4. Add shredded/diced chicken to the pot with dill and parsley. Sauté 1–2 minutes to bloom the herbs; remove chicken and set aside.
5. Melt butter over low heat in the same pot. Stir in minced garlic until fragrant, ~30 seconds.
6. Whisk in flour, salt, pepper, ground mustard, and Worcestershire to form a smooth roux. Cook on medium-low until bubbling; remove from heat.
7. Slowly whisk in milk, return to heat, and bring to a gentle boil, stirring constantly. Let boil ~1 minute until thickened. Reduce heat to low and stir in shredded cheeses until creamy.
8. Stir in cooked pasta, chicken, and bacon until evenly coated. Smooth the top and sprinkle generously with Parmesan.
9. Bake at 350°F (175°C) for 10–15 minutes, until bubbly and lightly golden. Rest 5 minutes before serving.

Gluten-free tips: Use a 1:1 GF flour for the roux and GF pasta. Cook pasta just shy of al dente so it doesn’t over-soften in the bake.

Cheese blend: Beecher’s Flagship brings sharp, nutty depth; mild cheddar adds melt. Swap in Monterey Jack or mozzarella for extra stretch.

Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake covered for 15 minutes, then uncover 10–15 minutes more until hot and bubbly.

Storage: Refrigerate leftovers 3–4 days. Reheat covered at 325°F with a splash of milk.