Buffalo Chicken Mac and Cheese (Printable Version)
# What You'll Need:
→ Pasta
01 -
400 g dried pasta, such as elbow macaroni or penne
→ Chicken
02 -
400 g cooked rotisserie chicken, shredded
→ Cheese Mixture
03 -
225 g cream cheese, softened
04 -
120 ml ranch dressing
05 -
120 ml buffalo wing sauce
06 -
250 g cheddar cheese, shredded
07 -
1 teaspoon paprika, for topping
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Boil salted water in a large pot and cook pasta until al dente according to package instructions. Drain and set aside.
02 -
Place cubed, softened cream cheese in a large bowl. Add ranch dressing and buffalo wing sauce. Mix thoroughly until the mixture is smooth and homogeneous.
03 -
Incorporate shredded chicken, half the shredded cheddar cheese, and the cooked pasta into the cream cheese mixture. Fold gently with a spatula until evenly coated.
04 -
Transfer the mixture into a lightly greased 23x33 cm casserole dish. Distribute the remaining cheddar cheese evenly on top and sprinkle with paprika.
05 -
Bake in preheated oven for 20 minutes or until cheese is melted and top is golden. Allow to rest for 5 minutes before serving.
# Helpful Notes:
01 -
Using freshly shredded cheese enhances melting and produces superior texture.
02 -
Ensure cream cheese is fully softened for easiest blending and smoothest sauce.