Ingredients:
- 8 oz Spaghetti, broken into thirds
- 4 cups Cooked Chicken, shredded
- 2 cups Sharp Cheddar Cheese, grated (divided)
- 4 Tbsp Unsalted Butter
- 1/2 medium Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 1 cup Low sodium Chicken Stock
- 5 cups Whole Milk
- 4 oz Full fat Cream Cheese, cut into cubes
- 4 Tbsp Dry Ranch Seasoning Mix (or 2 standard packets)
- Salt, to taste
- 1/2 tsp Black Pepper, freshly ground
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook the spaghetti (broken into thirds) in a large pot of salted boiling water until just al dente (about 1 minute less than package directions). Drain the spaghetti immediately, toss it with a tablespoon of olive oil to prevent sticking, and set aside.
- Melt the butter in a large saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the butter mixture. Whisk continuously for 1–2 minutes until a smooth, pale paste forms (the roux).
- Slowly whisk in the chicken stock until smooth. Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently; the sauce will thicken rapidly.
- Reduce heat to low. Add the cubed cream cheese, ranch seasoning mix, pepper, and a pinch of salt. Stir until the cream cheese is fully melted and the sauce is perfectly smooth. Remove from heat.
- Stir in 1.5 cups of the grated cheddar cheese until melted. Taste and adjust seasoning.
- Add the cooked spaghetti and the shredded chicken to the sauce. Toss everything gently until fully coated in the creamy ranch sauce.
- Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
- Bake for 25–30 minutes, or until the sauce is hot and bubbly and the cheese topping is melted and golden brown. Let the casserole rest for 5–10 minutes before serving.