Buffalo Chicken Mac -n- Cheese


For the Chicken

1 cup shredded cooked rotisserie chicken

2 tablespoons buffalo sauce

2 tablespoons ranch dressing

For the Mac -n- Cheese

8 ounces elbow noodles, cooked al dente and drained

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper, optional

1/2 cup sharp cheddar cheese, freshly grated

1/4 cup mozzarella cheese, freshly grated

For the Topping

1/4 cup mozzarella cheese

1/4 cup cheddar cheese

Sea salt and pepper, to taste

1 Tablespoon buffalo sauce

1 Tablespoon ranch dressing

Parsley, chopped (for garnish)

Preheat oven to 350

For the Chicken

Mix chicken, buffalo sauce, ranch dressing in a bowl, set aside.

For the Mac -n- Cheese

In a fry pan over medium heat, melt butter.

Add flour and whisk for 1 to 2 minutes (or until the mixture turns light brown).

Remove from heat and pour in warm milk, whisking constantly.

Return the pan to heat, whisk another 3 to 5 minutes or until thickened.

Add salt, garlic powder, ground mustard and cayenne pepper then stir to combine.

Add cheeses and chicken, stirring to melt.

Add noodles then stir to combine.

For the Topping

Top with mozzarella and cheddar cheese then bake, uncovered, for 5 minutes.

Season with salt and pepper.

Drizzle with ranch and buffalo sauce.

Garnish with parsley before serving. Enjoy!
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