Oven-Baked Buffalo Chicken Macaroni and Cheese
Oven-Baked Buffalo Chicken Macaroni and Cheese brings creamy, tangy heat to a comfort-food classic, pairing tender rotisserie chicken with rich cheeses and a splash of Buffalo sauce. A buttery panko crust adds a crisp finish that contrasts the velvety pasta. Perfect for game day, potlucks, or a cozy weeknight dinner when you want bold flavor and hearty satisfaction.
- Prep15 mins
- Cook30 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 2
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring now and then, until cooked through but slightly firm, 8 minutes. Drain.
- 3
Stir the sour cream and cream cheese together in a bowl until smooth; add the evaporated milk. Stir the Buffalo wing sauce and ranch dressing into the sour cream mixture; mix in the shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour the macaroni mixture into the prepared baking dish. Top with the bread crumbs and the remaining 1/2 cup Cheddar cheese; drizzle the melted butter over the top.
- 4
Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.
- Calories 1034.84 kcal High
- Protein 51.97 g Good Source
- Carbs 76.36 g Moderate
- Total Fat 56.08 g High
- Saturated Fat 28.02 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 204.05 mg High
- Sodium 2075.49 mg High
- Fiber 2.71 g Low Source
- Sugar 9.09 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 546.23 mg Good Source
- Iron 3.63 mg Good Source
- Potassium 610.88 mg Moderate
- Vitamin A 140.05 mcg_rae Moderate
- Vitamin C 0.0 mg Low Source
- Vitamin D 1.27 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten