Description
This creamy Buffalo chicken mac and cheese is a deliciously spicy twist on a classic dish.
Ingredients
Scale
- 1 pound dry elbow macaroni
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 tablespoon ranch seasoning
- 3 cups whole milk (room temperature)
- ½ cup sour cream (room temperature)
- ½ cup Buffalo sauce
- 3 cups shredded sharp cheddar cheese (divided)
- 3 cups shredded cooked chicken
- to taste ranch dressing
- to taste Buffalo sauce
- to taste chopped fresh parsley
Instructions
- Boil the pasta to al dente according to the package directions. Drain and set aside.
- Meanwhile, preheat the oven to 375°F. If you don’t have an oven-safe skillet, grease a 9×13-inch baking dish and set aside.
- Melt 5 tablespoons of butter in a large oven-safe skillet. Then, stir in the flour and ranch seasoning until the mixture becomes pasty.
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
- Whisk in the sour cream and hot sauce. Then, take the skillet off the heat.
- Add 2 cups of cheese to the skillet and stir until melted and combined.
- Add the pasta and chicken to the skillet and stir to coat. Transfer the mixture to the prepared baking dish if your skillet isn’t oven-safe.
- Top the macaroni with the remaining cheese. Bake for 15 minutes until the mixture is bubbly.
- Finish with a drizzle of ranch and hot sauce, and a sprinkle of chopped parsley.
Notes
- This dish can be made ahead of time and baked before serving.
- For a less spicy option, reduce the amount of Buffalo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg