Ingredients
- Elbow macaroni, 1 pound
- Cooked chicken, shredded, 2 cups
- Cream cheese, 4 ounces
- Cheddar cheese, shredded, 2 cups
- Mozzarella cheese, shredded, 1 cup
- Buffalo wing sauce, 1/2 cup
- Milk, 1 cup
- Ranch dressing, 1/4 cup
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: In a large saucepan, melt cream cheese over medium heat. Gradually whisk in milk until smooth.
- Step 3: Add cheddar and mozzarella cheese to the saucepan, stirring constantly until melted and smooth.
- Step 4: Stir in buffalo wing sauce, ranch dressing, and shredded chicken until well combined.
- Step 5: Add the cooked macaroni to the cheese sauce mixture and stir to coat.
- Step 6: Serve immediately. Optional: Top with extra shredded cheese and a drizzle of buffalo sauce.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and enjoy within 3 days.
- Reheat individual portions in the microwave with a splash of milk to keep the mac and cheese creamy.
- Garnish with crumbled blue cheese and chopped green onions for an extra layer of flavor and texture.
- Don't be afraid to experiment with different buffalo sauce brands to find your perfect level of heat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American