Buffalo Chicken Mac and Cheese
This Buffalo Chicken Mac and Cheese turns the classic appetizer dip into a full meal. Ready in 30 minutes with just 6 main ingredients, it's perfect for a quick and easy weeknight dinner or a cozy evening watching football.
Servings: 8 servings
Ingredients
- 1 block cream cheese softened
- 1 cup ranch dressing
- 2/3 cup buffalo wing sauce
- 2 cups rotisserie chicken
- 16 ounces pasta noodles rigatoni, penne, macaroni, etc.
- 1.5 cups mozzarella, shredded
- 1 cup cheddar, shredded
- 1 teaspoon 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.
Notes
** if needed, place cream cheese unwrapped on a plate, slice into cubes and heat in 20 second intervals until softened.