Buffalo Chicken MAC AND CHEESE Recipe

Ingredients

• 1 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 0.33 cup Buffalo Wing Sauce (divided: 1/3 cup for chicken, extra 4 tbsp for cheese sauce)
• 1 packet Ranch Seasoning Mix (full packet for full recipe)
• 2 tablespoons Unsalted Butter (softened, divided for sauce and topping)
• 1 pinch Onion Salt (or onion powder)
• 1 dash Smoked Paprika
• 8 ounce Cream Cheese (softened, full block)
• 12 ounce Evaporated Milk (room temperature; can substitute heavy cream or half‑and‑half)
• 14 ounce Shredded Cheddar Cheese (divided; reserve 1 cup for topping)
• 16 ounce Elbow Macaroni (about 1 pound)
• 3 teaspoons Chicken Bouillon Powder (adds flavor to pasta water)
• 0.5 cup Breadcrumbs (optional, mixed with butter for topping)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (optional)

Instructions

1. Preheat Oven for Chicken

   Set the oven to 400°F and let it preheat while you prepare the chicken.

   Time: PT5M

   Temperature: 400°F

2. Season Chicken

   In a mixing bowl combine the chicken pieces with 1/3 cup buffalo wing sauce and the whole packet of ranch seasoning. Toss until evenly coated.

   Time: PT5M

3. Bake Chicken

   Spread the seasoned chicken on a parchment‑lined baking sheet and bake for about 20 minutes, or until the internal temperature reaches 165°F.

   Time: PT20M

   Temperature: 400°F

4. Cool and Dice Chicken

   Remove the chicken from the oven, let it rest for 5 minutes, then dice into bite‑size chunks.

   Time: PT5M

5. Make Cheese Sauce

   In a saucepan over medium‑low heat melt 1 tbsp butter. Add a pinch of onion salt, a pinch of regular salt, and a dash of smoked paprika. Stir in the softened cream cheese until smooth. Gradually whisk in the evaporated milk and bring to a gentle simmer. Add the shredded cheddar cheese and stir until fully melted. Finally, blend in 4 tbsp buffalo wing sauce. Remove from heat.

   Time: PT10M

6. Cook Pasta

   Bring a large pot of water to a boil, stir in 3 tsp chicken bouillon powder, then add the elbow macaroni. Cook 8‑10 minutes until al dente. Reserve ¼ cup of the pasta water, then drain.

   Time: PT10M

   Temperature: boiling

7. Combine Pasta and Sauce

   Return the drained pasta to the pot (or a large bowl) and pour the cheese sauce over it. Toss to coat; if the mixture is too thick, add a splash of the reserved pasta water.

   Time: PT5M

8. Add Chicken

   Fold the diced buffalo chicken into the mac and cheese mixture until evenly distributed.

   Time: PT3M

9. Prepare Baking Dish

   Butter an 8×8‑inch baking dish with about ½ tbsp softened butter. Transfer the mac‑and‑cheese‑chicken mixture into the dish, spreading it evenly. Drizzle the remaining ½ tbsp melted butter mixed with a little extra buffalo sauce over the top, then sprinkle 1 tsp ranch seasoning and the reserved shredded cheese. If desired, scatter the optional breadcrumb‑butter mixture.

   Time: PT5M

10. Bake Final Casserole

    Preheat the oven to 375°F. Bake the assembled dish uncovered for 25‑30 minutes, or until the top is golden‑brown and the sauce is bubbling.

    Time: PT30M

    Temperature: 375°F

11. Rest Before Serving

    Remove the casserole from the oven and let it sit for 10‑15 minutes so it sets and is easier to slice.

    Time: PT12M

Nutrition Facts

Calories

1260

Protein

50g

Carbohydrates

55g

Fat

20g

Fiber

2g