Baked Buffalo Chicken Mac and Cheese recipe

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Ingredients

cooking spray
1 (16 ounce) package elbow macaroni
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (12 fluid ounce) can evaporated milk
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®)
1 (1 ounce) package ranch dressing mix
1 rotisserie chicken, meat removed and chopped
2 cups shredded Cheddar cheese, divided
1 cup panko bread crumbs
¼ cup melted butter

Nutrition Info

916.6 calories
carbohydrate: 67.1 g
cholesterol: 179.5 mg
fat: 53.3 g
fiber: 1.8 g
protein: 44.7 g
saturatedFat: 28.5 g
servingSize: -
sodium: 1729.5 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  3. Stir sour cream and cream cheese together in a bowl until smooth, add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture, mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese, drizzle melted butter over the top.

  4. Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

Recipe Yield

8 servings

Recipe Note

My family's favorite comfort food!

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