Baked Buffalo Chicken Mac and Cheese recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- cooking spray 1 (16 ounce) package elbow macaroni 1 (16 ounce) container sour cream 1 (8 ounce) package cream cheese, softened 1 (12 fluid ounce) can evaporated milk 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®) 1 (1 ounce) package ranch dressing mix 1 rotisserie chicken, meat removed and chopped 2 cups shredded Cheddar cheese, divided 1 cup panko bread crumbs ¼ cup melted butter
Nutrition Info
- 916.6 caloriescarbohydrate: 67.1 gcholesterol: 179.5 mgfat: 53.3 gfiber: 1.8 gprotein: 44.7 gsaturatedFat: 28.5 gservingSize: -sodium: 1729.5 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Buffalo Chicken Mac and Cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir sour cream and cream cheese together in a bowl until smooth, add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture, mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese, drizzle melted butter over the top.
Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.