Buffalo Chicken Mac and Cheese
This Buffalo Chicken Mac and Cheese is loaded with tender chicken, rigatoni pasta and a creamy buffalo ranch sauce made with cream cheese, half-and-half and heavy cream. Layers of Colby Jack and Monterey Jack cheese are baked until melted, golden and bubbly.
Servings: 8 servings
Ingredients
Pasta & Chicken
- 1 lb. rigatoni pasta
- 3 cups cooked rotisserie chicken or diced cooked chicken
Creamy Buffalo Sauce
- 10 oz cream cheese softened (1¼ blocks)
- 1 cup half-and-half
- ½ cup heavy cream
- ⅔ cup buffalo hot sauce plus more to taste
- ¾ of a 1-oz packet ranch seasoning mix about 3 tablespoons
- ½ tsp black pepper
Cheese & Topping
- 16 oz Colby Jack cheese freshly shredded
- 16 oz Monterey Jack cheese freshly shredded
- paprika for sprinkling (optional)
- butter for greasing the baking dish
Instructions
- Cook the pasta. Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Drain and set aside.
- Prepare the buffalo sauce. Add the softened cream cheese to a large microwave-safe mixing bowl and whisk briefly until smooth. Pour in the half-and-half, heavy cream and buffalo sauce, then add the ranch seasoning and black pepper. Whisk until creamy and well combined. If small lumps of cream cheese remain, microwave the mixture in 20-second intervals, whisking thoroughly between each, until smooth.
- Coat the pasta. Add the cooked, drained rigatoni to the buffalo sauce. Using a spatula, gently fold until every piece of pasta is evenly coated. Add ⅔ cup shredded Colby Jack and ⅔ cup shredded Monterey Jack and fold until incorporated.
- Layer the casserole. Generously butter a 9×13-inch baking dish. Spread half of the sauce-coated pasta evenly across the bottom. Sprinkle half of the remaining shredded cheese over the pasta. Then, arrange all of the cooked chicken in an even layer on top.
- Finish the layers. Spread the remaining sauce-coated pasta over the chicken, smoothing it into an even layer. Finish by sprinkling the rest of the shredded cheese evenly across the top. Lightly dust with paprika for color, if desired.
- Bake until bubbly. Bake uncovered at 375°F for 20–25 minutes, or until the cheese is completely melted and the edges are bubbling and beginning to brown. For a more golden topping, carefully broil for an additional 1–2 minutes, watching closely to prevent burning.
- Serve. Let the casserole rest for about 5 minutes before serving. Drizzle with additional buffalo sauce if desired.
Notes
- Soften the cream cheese thoroughly: Room-temperature cream cheese is much easier to incorporate into the sauce. If small lumps remain after whisking, microwave the mixture in 20-second bursts, whisking between each, until smooth and creamy.
- Cook the pasta to al dente: The rigatoni will continue to soften slightly as it bakes in the sauce, so avoid overcooking it on the stovetop.
- Adjust the buffalo flavor: Start with ⅔ cup buffalo sauce and add more to taste. The cream cheese, half-and-half and heavy cream mellow the heat considerably, so you can easily increase the buffalo flavor without making the dish overwhelmingly spicy.
- Use freshly shredded cheese: Freshly shredded Colby Jack and Monterey Jack melt more smoothly than pre-shredded cheese, creating a creamier casserole and a beautifully melted topping.
- Chicken shortcuts: Rotisserie chicken works perfectly here, but you can also use leftover grilled, baked or pan-seared chicken. Just make sure the chicken is fully cooked before layering it into the casserole.
- Make it extra golden: For a browned, bubbly cheese topping, broil for 1-2 minutes after baking. Keep a close eye on the casserole because the cheese can brown quickly.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat individual portions in the microwave or warm covered in the oven, adding a small splash of milk or half-and-half if needed to loosen the sauce.