Buffalo Chicken Mac and Cheese

White bowl of creamy cheesy buffalo chicken mac n cheese.

5 stars (2 reviews)

My buffalo chicken mac and cheese brings everyone's favorite game day snack to the dinner table! The winning combination of chicken, ranch dip mix, cream cheese and cheddar, spicy wing sauce, macaroni noodles and blue cheese crumbles will make you do a little touchdown dance, it's that good. And it scores big points for being easy to make with one pot in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 583kcal

Author: Sommer Collier

Ingredients

16 ounces dried macaroni pasta or shells, penne, or rotini
16 ounces cooked chicken cut into bite-sized pieces
12 ounces cream cheese cut into cubes
2 3/4 cups milk
1 packet ranch dip mix
3/4 cup buffalo wing sauce (your favorite brand)
3 cups shredded cheddar cheese (off the block is best)
1/2 cup chopped green onions
1/2 cup crumbled blue cheese (optional)

US Customary - Metric

Instructions

Set a large pot of salted water over high heat. Once boiling, stir in the dried pasta and cook according to the package instructions. Drain in a collander and set aside.
Set the empty pot back on the stovetop, over LOW heat. Add the cubes of cream cheese, milk, and ranch dip mix. Stir on low as the cream cheese melts into the milk. *Do not be tempted to turn the heat up. Too high of heat in a creamy sauce like this will cause the sauce too break and turn granular.
Once the cheese is melted into the milk, add the wing sauce and shredded cheddar cheese. Continue to stir on low until the shredded cheddar cheese is completely mixed into the sauce.
Once the cheese sauce is smooth, add the cooked pasta back to the pot. Stir and coat the macaroni noodles in the cheese sauce. Then add in the chicken, chopped green onion, and crumble blue cheese. Stir to combine, then turn off the heat. Serve warm.

Video

Notes

Leftovers will keep well stored in an airtight container in the refrigerator for up to 3-4 days. Since the base is a cream cheese sauce, I don't recommend freezing the macaroni and cheese. It'll get grainy if frozen, thawed, and reheated.

I reheat buffalo chicken wing mac and cheese in the microwave in short 10-15 seconds bursts. Give it a good stir, and repeat as needed until the dish is heated through.

Nutrition