Buffalo Chicken Mac and Cheese
Servings 8 people
This Buffalo Chicken Mac and Cheese recipe is loaded with shredded chicken, pasta, two kinds of cheese, ranch dressing, and buffalo sauce, ready in under an hour!
Ingredients
- 1 pound pasta I prefer cavatappi
- 2 cups shredded chicken homecooked or rotisserie
- 5 tablespoons salted butter divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- ½ cup buffalo sauce
- ⅓ cup ranch dressing
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F and grease a 9x13 pan, set aside.
- Cook the pasta to al dente according to package directions. Place cooked pasta back in the pot when done.
- While pasta is cooking, melt 3 tablespoons of butter in a medium saucepan over medium heat. Once butter is melted, whisk in the flour until fully combined. Allow the mixture to lightly bubble for 30 seconds.
- Slowly pour the milk into the butter and flour mixture while constantly whisking. Whisk until the mixture has turned light yellow and has slightly thickened into a roux, about 5 minutes.
- Stir in cheeses until fully melted. Whisk the spices, buffalo sauce, and ranch to the cheese mixture until combined.
- Add the cheese mixture and shredded chicken to the pasta, and mix until evenly coated.
- Pour the coated pasta into the prepared baking sheet and spread evenly.
- In a separate small bowl, melt the remaining 2 tablespoons of butter. Mix together the melted butter and panko breadcrumbs. Sprinkle panko over top of the pasta.
- Bake for 25 to 30 minutes, or until the top is golden brown.
Notes
- I used rotisserie chicken, but you can also cook your own chicken beforehand. I used about 2 cups.
- If you use rotisserie chicken, it is better to eat it immediately. Reheating will cause the rotisserie chicken to dry out.
- I used cavatappi pasta, but you can use your favorite shaped pasta.
- I find that Monterey jack and cheddar are a good combination of cheeses that pair
- with the buffalo flavor but feel free to experiment with your favorite cheeses.
- For less spice, use ⅓ cup buffalo sauce and ½ cup ranch. I use Frank’s red hot, but any buffalo sauce will work.
- You can swap the panko topping for crushed Ritz crackers, or top with additional cheese.
Nutrition
Calories: 305kcal | Carbohydrates: 13g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1305mg | Potassium: 321mg | Fiber: 1g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 1mg
Find it online: www.sugarandsoul.co/buffalo-chicken-mac-and-cheese/