Buffalo Chicken RanchMac andCheese
The best things in life happen in casseroles. Case in point, this creamy, zesty and just-right spicy mac and cheese recipe with savory shredded chicken and a traditional Buffalo kick. There will be no leftovers with this HVR flavor sensation. Forget the fork. Bring a shovel.
Ingredients(8)
- 1 pound
pasta noodles (elbow noodles, macaroni, etc.)
- 2 tablespoons
unsalted butter
- 3 tablespoons
all-purpose flour
- 1 packet (1 oz)
- 3 cups
whole milk
- 2 cups
grated sharp cheddar cheese
- 1½ cups
cooked chicken, shredded
- ½ cup
red hot sauce or other hot sauce of choice
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. Cook pasta according to package directions; drain and set aside.
- 2
In a medium sauce pot, melt the butter. Add flour and ranch seasoning mix and whisk until fully incorporated. Add milk and cook, stirring, until thickened and the flour taste has cooked out, about 5–10 minutes.
- 3
Remove from the heat and stir in the cheese until melted. Add in cooked pasta and stir to coat. Mix chicken and hot sauce together and fold into the pasta.
- 4
Spread mac and cheese mixture into the prepared baking dish and place in oven. Bake for about 15–20 minutes, to warm through and allow the flavors to come together. Serve hot.
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