Description

A quick and comforting mac and cheese with spicy buffalo chicken and a cool, tangy ranch drizzle, perfect for busy weeknights or game days.

Ingredients

Scale

8 ounces elbow macaroni pasta
2 cups shredded cooked chicken breast (about 12 ounces)
1/2 cup buffalo sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
4 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
For the ranch drizzle:
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons buttermilk
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon lemon juice
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside, reserving 1/2 cup pasta water.
In a medium bowl, toss 2 cups shredded cooked chicken with 1/2 cup buffalo sauce. Set aside to marinate.
In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1-2 minutes until golden.
Slowly whisk in 2 1/2 cups whole milk, stirring constantly until sauce thickens, about 5 minutes.
Add 4 ounces softened cream cheese in chunks, whisk until melted and smooth.
Stir in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella until melted and creamy.
Season sauce with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper to taste.
Add cooked macaroni and buffalo chicken to cheese sauce, folding gently to coat. Add reserved pasta water as needed to loosen sauce.
In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon lemon juice, salt, and pepper until smooth.
Serve mac and cheese in bowls or an ovenproof dish. Drizzle with ranch dressing. Optionally, broil for 2-3 minutes for a golden top.

Notes

Save 1/2 cup pasta water to adjust sauce consistency. Soften cream cheese before adding to avoid clumps. Adjust buffalo sauce amount for desired heat. For dairy-free, use vegan cheese, almond milk, and vegan mayo/yogurt. Broil briefly for a crispy top if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about
Calories: 600
Sugar: 5
Sodium: 900
Fat: 30
Saturated Fat: 15
Carbohydrates: 40
Fiber: 2
Protein: 35

Keywords: buffalo chicken, mac and cheese, ranch drizzle, comfort food, quick dinner, spicy, creamy