Buffalo Chicken Macaroni and Cheese

April 25, 2021

This Buffalo Chicken Macaroni and Cheese recipe is definitely up there as one of the best Macaroni and Cheese meals that I have had. I don't like heat and this wasn't hot or spicy at all. The ranch dressing balanced out the wing sauce just perfectly. It seems really complicated because there are quite a bit of steps but it really wasn't too bad. The original recipe came from I am Baker HERE and our version is below. The only difference is we used macaroni noodles and replaced milk with heavy whipping cream. So delicious you guys and definitely worth trying this at least once! I would definitely make this again!

Ingredients for the chicken:
1 cup shredded rotisserie chicken
2 tbsp buffalo wing sauce
2 tbsp ranch dressing

Ingredients for the macaroni and cheese:
8oz macaroni noodles, cooked al dente (about 5-6 minutes) and drained
1/4 cup butter
1/4 cup flour
2 cups heavy whipping cream, warmed about 45 seconds
1/2 tsp salt
1/4 tsp ground mustard powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1/2 cup cheddar cheese, grated
1/4 cup mozzarella cheese, grated

Ingredients for the topping:
1/4 cup mozzarella cheese
1/4 cup cheddar cheese
Salt and pepper, to taste
1 tbsp buffalo wing sauce
1 tbsp ranch dressing
Dried parsley

Directions:
Preheat oven to 350 degrees. Mix chicken, buffalo wing sauce and ranch dressing in a bowl and set aside.

In a cast-iron skillet over medium heat, melt the butter. While the butter is melting, prepare the noodles and cook al dente, about 5-6 minutes. Once the butter is melted, add the flour and whisk about 1-2 minutes or until the mixture turns a light brown. Remove from heat and gradually stir in the heavy whipping cream. Whisk constantly.

Return the cast-iron skillet to heat and whisk about 3-5 minutes until thickened. Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine. Add the cheeses and chicken and stir to melt. Add the noodles and stir.