Recipe: Dr. BBQ's ranch chicken mac & cheese

We're happy to be continuing a new segment on the FOX 13 4 O'clock News. It's called One Hour Suppers with Dr. BBQ.

Here’s the recipe for ranch chicken mac and cheese; you can watch the video for more tips. 


  • 2 pounds boneless skinless chicken breast cut into medium sized cubes
  • ½ cup ranch dressing powder
  • ¼ cup vegetable oil
  • 1 stick butter
  • 3 cups half and half
  • 3 eggs lightly beaten
  • 8 ounces Velveeta cut into cubes
  • 2 cups shredded cheddar cheese
  • 2 cups shredded jack cheese
  • Salt and pepper
  • 1 pound cooked and cooled rotini
  • ½ cup ranch dressing
  • 2 cups crushed Cheetos


  1. Preheat the oven to 350°.  
  2. Season the chicken with salt, pepper. Dust with the ranch powder and toss to coat evenly. 
  3. Heat the oil in a large skillet over medium high heat. Add the chicken and cook, tossing occasionally for about 8 minutes until golden brown. Transfer to a plate covered with paper towels and set aside. 
  4. In a large saucepan melt the butter. Add the milk, then add the eggs and whisk until they are incorporated. Continue cooking, stirring often for a couple minutes, then add the Velveeta. 
  5. Continue cooking and stirring until the milk reaches a low simmer. Add all of the cheese and continue cooking and stirring until it’s all melted and mixed in. Season with salt and pepper and mix. 
  6. Place the rotini in a large bowl. Top with the chicken and the cheese sauce. Mix well. 
  7. Drizzle with the ranch dressing. Toss lightly to leave the ranch in streaks. 
  8. Transfer to a large casserole that has been sprayed with cooking spray. Smooth out the top and place in the oven. 
  9. Cook for about 30 minutes until hot and bubbling. Remove from the oven and top with the Cheetos. 

YIELD: Makes about 8 servings