Description
Creamy, cheesy buffalo chicken mac and cheese baked to bubbly perfection—packed with spicy buffalo sauce and tender chicken for the ultimate comfort food.
Ingredients
8 oz elbow macaroni
2 cups cooked shredded chicken
1/2 cup buffalo wing sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
1/4 cup cream cheese
1/4 cup ranch dressing
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup panko breadcrumbs
1 tablespoon olive oil
Chopped green onions or parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in the flour, cooking for 1-2 minutes to form a roux.
Slowly whisk in the milk and heavy cream, stirring until the sauce thickens (3-4 minutes).
Add cheddar, mozzarella, cream cheese, ranch dressing, buffalo sauce, garlic powder, salt, and pepper, stirring until smooth.
Fold in the macaroni and shredded chicken, ensuring everything is coated evenly.
Transfer the mixture into the prepared baking dish. Toss panko breadcrumbs with olive oil and sprinkle over the top.
Bake uncovered for 20-25 minutes until bubbly and golden brown.
Garnish with chopped green onions or parsley, then serve.
Notes
For a milder version, use less buffalo sauce or choose a mild wing sauce.
Top with crumbled blue cheese for an extra creamy, tangy layer.
Add veggies like chopped celery or roasted red peppers for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
