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Savory Buffalo Chicken Mac and Cheese Recipe with Easy Ranch Drizzle

Buffalo Chicken Mac and Cheese - featured image
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A creamy, indulgent mac and cheese combined with spicy buffalo chicken and topped with a cool ranch drizzle, perfect for quick and satisfying weeknight meals.

Ingredients

Scale
  • 8 ounces elbow macaroni or any small pasta shape (penne or shells work well)
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • ½ cup buffalo sauce (medium heat, e.g., Frank’s RedHot)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk (2% milk can be used as substitute)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ½ cup ranch dressing (store-bought or homemade)
  • Optional garnish: chopped green onions or parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside, reserving a little pasta water.
  2. In a medium bowl, toss 2 cups shredded cooked chicken with ½ cup buffalo sauce until fully coated. Set aside.
  3. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until light golden and nutty smelling.
  4. Slowly pour in 2 ½ cups whole milk while whisking constantly to avoid lumps. Stir until thickened and bubbling gently, about 5-7 minutes.
  5. Remove from heat and stir in 2 cups sharp cheddar and 1 cup mozzarella cheese until melted and smooth. Mix in 1 teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper to taste.
  6. Add the drained pasta and buffalo chicken mixture into the cheese sauce. Stir gently to coat evenly. Add reserved pasta water if sauce is too thick.
  7. Spoon mac and cheese into bowls or a serving dish. Drizzle ½ cup ranch dressing over the top and garnish with chopped green onions or parsley.
  8. Optional: Transfer to a buttered baking dish, sprinkle extra cheese on top, and bake at 350°F (175°C) for 15 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Use freshly shredded cheese for best melt and avoid pre-shredded cheese with anti-caking agents. Whole milk preferred for creaminess but 2% works. Reserve pasta water to adjust sauce consistency. Baking is optional for a golden crust. Substitute almond flour for gluten-free and plant-based milks and cheeses for dairy-free versions.

Nutrition

Keywords: buffalo chicken, mac and cheese, ranch drizzle, comfort food, quick dinner, easy recipe, spicy chicken, cheesy pasta

Find it online: https://magnetmeal.com/savory-buffalo-chicken-mac-and-cheese-recipe-with-easy-ranch-drizzle/