Description

Hey friend! Imagine the creamy, cheesy magic of classic mac and cheese meeting the bold, tangy kick of buffalo chicken. That’s exactly what we’re making today: a warm, indulgent bake that’s perfect for game day, potlucks, or a family dinner that disappears in minutes. With tender pasta, shredded chicken, and a luscious buffalo-cheese sauce, this dish hits all the comfort-food notes. Optional crunchy topping? Absolutely recommended.

Ingredients

Scale

2 cups shredded cooked chicken (rotisserie or leftover chicken works best)
3 cups cooked elbow pasta (cavatappi, shells, or rotini are fine too)
8 oz cream cheese, softened
½ cup ranch dressing (or blue cheese for a twist)
2 cups shredded sharp cheddar cheese, divided
½ cup buffalo sauce (adjust to taste)
½ cup crushed Ritz crackers (optional)
2 tbsp melted butter (for topping, optional)

Instructions

1. Preheat & Prep:
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.

2. Make the Sauce:
In a large bowl, combine softened cream cheese, ranch dressing, buffalo sauce, and 1 cup cheddar. Mix until smooth. Taste and adjust spice if desired.

3. Combine Pasta & Chicken:
Gently fold cooked pasta and shredded chicken into the sauce until every piece is coated.

4. Layer & Cheese:
Transfer the mixture to the prepared dish. Sprinkle the remaining 1 cup cheddar evenly over the top.

5. Add Crunchy Topping (Optional):
Crush Ritz crackers in a zip-top bag, mix with melted butter, and sprinkle over cheese.

6. Bake:
Bake uncovered for 25-30 minutes, until bubbling and golden. If the topping browns too quickly, loosely cover with foil.

7. Rest Before Serving:
Let bake rest 5-10 minutes. Serve with extra buffalo sauce, ranch/blue cheese, and celery sticks for the ultimate comfort experience.

Notes

Blue Cheese Lover: Swap ranch for blue cheese and add ½ cup crumbled blue cheese.
Vegetarian: Skip chicken and add roasted cauliflower or broccoli.
Extra Veggies: Sauté diced celery, carrot, and onion for hidden nutrients.
Bacon Bomb: Top with ½ cup crumbled bacon before baking.
Make Ahead: Assemble up to 24 hours ahead, refrigerate, then bake (add 5-10 minutes if starting cold).
Cheese Tip: Shred cheese yourself to avoid grainy sauce from pre-shredded cheese.

Nutrition

Calories: 460 cal Per Serving
Fat: 22g
Carbohydrates: 32g
Protein: 28g