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This post is all about buffalo chicken mac and cheese. A baked pasta casserole version of everyone’s favorite appetizer, buffalo chicken dip. The pasta is hearty and comforting and only requires five key ingredients.
Just like the crowd-favorite dip, this buffalo chicken pasta is addictive and hard to stop eating. The base is cream cheese, prepared ranch, and buffalo wing sauce. Once that’s combined you just add shredded cheese, cooked pasta and shredded rotisserie chicken then bake for 20 minutes. You really can’t ask for anything simpler!
Perfect for a quick and easy weeknight dinner or a cozy evening watching a football game, this buffalo chicken mac and cheese is going to be one of your family favorites. Serve with a side salad or steamed broccoli for a complete meal.
This recipe post is all about how to make Buffalo Chicken Mac and Cheese! It tastes just like Buffalo Chicken Dip but in a pasta form.
Key Ingredients in Buffalo Chicken Mac and Cheese:
You couldn’t ask for an easier dinner that tastes like you put in a lot of effort! Just 5 key ingredients:
- Rotisserie Chicken – you can always boil or sauté chicken for this recipe, but rotisserie is the easiest!
- Shredded Cheese – use blocks of cheese and shred them for perfect cheese pulls.
- Cream Cheese – one block of cream cheese, make sure it’s softened!
- Ranch Dressing – I love Lighthouse but use your favorite ranch.
- Buffalo Wing Sauce – Frank’s wing sauce or your favorite.
How to Make Buffalo Chicken Mac and Cheese:
Step 1: Pre-heat the oven to 375 degrees. In a large pot, get water boiling for your noodles while you prepare the sauce. Cook the noodles to al dente.
Step 2: Make sure your cream cheese is nice and soft, if needed, place it unwrapped on a plate, slice into cubes and heat in 20 second intervals until softened. Place it in a large mixing bowl. Add the ranch dressing and hot sauce. Mix well until it’s combined and the cream cheese is smooth (try to mash any large clumps).
Step 3: Add in the shredded chicken, 1/2 the cheese, and drained noodles. Fold the ingredients using a spatula until evenly combined. Transfer to a greased 9×13 casserole dish. Top with remaining cheese, covering the top. Sprinkle with paprika. Bake at 375 degrees for 20 minutes.
Tools I Use:
Casserole Dish with Lid
8-Qt Stainless Steel Pot 
Silicone Spatulas in Black
Looking for More Comfort Foods?
Chicken Scampi Stuffed Shells
Easy Chicken Tetrazzini
Meat Lover’s Pizza Dip
I hope you enjoyed this recipe for Buffalo Chicken Mac and Cheese! Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Buffalo Chicken Mac and Cheese
Ingredients
- 1 block cream cheese softened
- 1 cup ranch dressing
- 2/3 cup buffalo wing sauce
- 2 cups rotisserie chicken
- 16 oz. pasta noodles rigatoni, penne, macaroni, etc.
- 1.5 cups mozzarella, shredded
- 1 cup cheddar, shredded
- 1 tsp paprika
- Optional blue cheese crumbles, green onions for serving
- Butter or non-stick cooking spray
Instructions
- Pre-heat the oven to 375 degrees. In a large pot, get water boiling for your noodles while you prepare the sauce. Cook the noodles to al dente.
- Make sure your cream cheese is nice and soft*. Place it in a large mixing bowl. Add the ranch dressing and hot sauce. Mix well until it's combined and the cream cheese is smooth (try to mash any large clumps).
- Add in the shredded chicken, 1/2 the cheeses, and drained noodles. Fold the ingredients using a spatula until evenly combined. Transfer to a greased 9x13 casserole dish. Top with remaining cheese, covering the top. Sprinkle with paprika. Bake at 375 degrees for 20 minutes.
Cooking tonite. Smells amazing
This was super easy and DELISH!! My kids loved it. Do not hesitate.