Buffalo Chicken Ranch Mac and Cheese
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
- Servings: 6
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.
1 pound pasta noodles (elbow noodles, macaroni, etc.)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
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
Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. Cook pasta according to package directions; drain and set aside.
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.
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.
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.
For safe meat preparation, reference the USDA website.
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