Buffalo Chicken Mac and Cheese
Buffalo chicken mac and cheese is the perfect combo of spicy, tangy, and creamy. The buffalo ranch sauce is nice and thick so it clings perfectly to the chicken and macaroni (and no flour or roux is needed!).
Servings 6
Calories 786kcal
Equipment
- large pot (at least 5 quarts)
- Pasta strainer
- cheese grater
- measuring cup(s)
- measuring spoons
Ingredients
- 2-½ cups uncooked elbow macaroni
- 4 oz cream cheese cut into 6 chunks
- 2 cups freshly shredded cheddar cheese (divided) An 8-oz block of cheddar cheese yields about 2 cups of shredded cheese (with a small amount left over).
- 2 cups cooked and chopped chicken I use rotisserie chicken
- 1 cup Frank's Red Hot Wings Buffalo Sauce (1 cup provides a nice spicy kick!) For a milder version, start with ¼ cup then keep adding until it's your preferred heat level..
- 1 cup bottled Ranch salad dressing
- ½ cup milk I use whole milk
- ¼ cup blue cheese crumbles
- 2-4 tablespoon sliced green onions for garnish
Instructions
- In a large pot, cook the elbow macaroni until al dente. Turn off the heat, drain the pasta, and return the macaroni to the same pot.
- Add cubed cream cheese and 1 cup of the cheddar cheese to the hot macaroni. Stir until the cheeses are mostly melted.
- Add chicken, Frank's Buffalo Sauce, ranch dressing, milk, and remaining 1 cup of cheddar cheese. Turn the heat back on to medium. Gently stir just until combined and heated through, then turn off the heat. Tips - Do not over stir and do not boil!
- Sprinkle blue cheese and green onions on top.
- Plate the buffalo mac and cheese. Serve with extra ranch dressing, buffalo sauce, blue cheese, and/or sliced green onions on the side. To make it a complete meal, serve with simple green salad and toasted garlic bread or rolls.
Notes
I want you to have the best possible outcome with this recipe! I've tested it numerous times in my kitchen and have come up with these helpful tips:
- Use freshly shredded cheese. Pre-shredded cheese has a coating that can make the sauce less creamy, so shredding your own cheddar will give you the perfect flavor and texture.
- Buy an 8-oz block of cheddar cheese. It yields about 2 cups of shredded cheese (with a small amount left over).
- Adjust the heat. If you want more spice, add extra buffalo sauce or a dash of cayenne pepper. To tone it down, mix in more ranch or cream cheese to balance the flavors. My tip is to start off with ½ or ¼ cup of wing sauce, taste test, and add more until it reaches your level of Yum.
- Cook the pasta al dente. Since the macaroni will absorb some sauce, cooking it just until firm helps keep it from getting too mushy.
- Don't overstir. Overstirring will break up the chicken too much.
- Don't overheat. Boiling the mac and cheese will thicken it up too much!
Nutrition
Calories: 786kcal | Carbohydrates: 49g | Protein: 42g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Cholesterol: 150mg | Sodium: 2242mg | Potassium: 260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 0.4mg | Calcium: 364mg | Iron: 1mg
