Best Baked Buffalo Chicken Mac Cheese Recipes

BAKED BUFFALO CHICKEN MAC AND CHEESE

Baked Buffalo Chicken Mac and Cheese image

My family's favorite comfort food!

Provided by tamara

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 916.6 calories, Carbohydrate 67.1 g, Cholesterol 179.5 mg, Fat 53.3 g, Fiber 1.8 g, Protein 44.7 g, SaturatedFat 28.5 g, Sodium 1729.5 mg, Sugar 6.5 g

BAKED BUFFALO CHICKEN MAC & CHEESE RECIPE - (4.8/5)

Baked Buffalo Chicken Mac & Cheese Recipe - (4.8/5) image

Provided by Susan52

Number Of Ingredients 13

Ingredients

1 pound elbow macaroni
kosher salt, to taste
5 tablespoons unsalted butter, divided
3 cups rotisserie chicken or pre-cooked grilled chicken, shredded
2 cloves of garlic, minced
3/4 cup Texas Pete or your favorite hot suace, divided
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
3 cups extra sharp cheddar cheese, shredded
2/3 cup sour cream
1/2 cup Blue cheese or Gorgonzola cheese, crumbled
2 teaspoons Frank's Hot sauce or your favorite hot sauce (to sprinkle on top)

Steps:

Preheat oven to 350 degrees F and spray a 9 x 13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the 3/4 of the box of pasta (i found the entire box was a bit much for a 13x9 inch pan) cook until al dente, about 7 minutes. Drain. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheese, then whisk in the sour cream until smooth. Mix together chicken, pasta and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle blue cheese or gorgonzola over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some Red Hot on the top for color.