Description
This Buffalo Chicken Macaroni and Cheese recipe is a flavorful twist on the classic comfort food, combining tender shredded rotisserie chicken tossed in spicy buffalo sauce and creamy ranch dressing with cheesy, al dente cavatappi noodles. Baked to perfection with a cheesy topping and garnished with fresh parsley, this dish delivers a perfect blend of spicy, tangy, and cheesy flavors in just 30 minutes.
Ingredients
Buffalo Chicken Mix
- 1 cup (140 g) shredded cooked rotisserie chicken
- 2 tablespoons buffalo sauce
- 2 tablespoons ranch dressing
Macaroni and Cheese Sauce
- 8 ounces cavatappi noodles, cooked al dente and drained
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 2 cups (490 ml) whole milk, warmed
- ½ teaspoon kosher salt
- ¼ teaspoon ground mustard powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (optional)
- ½ cup (56.5 g) sharp cheddar cheese, freshly grated
- ¼ cup (28 g) mozzarella cheese, freshly grated
Topping
- ¼ cup (28 g) mozzarella cheese
- ¼ cup (28 g) cheddar cheese
- Salt and pepper, to taste
- 1 tablespoon buffalo sauce
- 1 tablespoon ranch dressing
- Parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the final dish.
- Prepare Chicken Mixture: In a medium bowl, combine the shredded rotisserie chicken with 2 tablespoons of buffalo sauce and 2 tablespoons of ranch dressing. Set aside to let the flavors meld.
- Melt Butter: In a skillet over medium heat, melt ¼ cup of unsalted butter, ensuring it does not brown.
- Create Roux: Add ¼ cup of all-purpose flour to the melted butter and whisk constantly for 1-2 minutes, or until the mixture takes on a light brown color. This cooks out the raw flour taste.
- Add Milk: Remove the skillet from heat and gradually pour in the warmed 2 cups of whole milk, whisking constantly to avoid lumps.
- Thicken Sauce: Return the skillet to medium heat and continue whisking the mixture for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Season Sauce: Stir in ½ teaspoon kosher salt, ¼ teaspoon ground mustard powder, ⅛ teaspoon garlic powder, and ⅛ teaspoon cayenne pepper if using, blending the spices into the sauce evenly.
- Incorporate Cheese and Chicken: Add ½ cup sharp cheddar cheese and ¼ cup mozzarella cheese (both freshly grated) along with the prepared buffalo chicken mixture to the cheese sauce. Stir until all the cheese is melted and the chicken is evenly combined.
- Add Noodles: Fold in the cooked, drained cavatappi noodles, stirring gently to coat the pasta evenly with the sauce and chicken mixture.
- Prepare for Baking: Transfer the macaroni and cheese mixture to a baking dish. Top with ¼ cup mozzarella cheese and ¼ cup cheddar cheese for a melty, golden topping.
- Bake: Bake uncovered in the preheated oven for 5 minutes, just until the cheese topping melts and begins to bubble.
- Final Seasoning: Remove from oven and season with additional salt and pepper to taste.
- Garnish and Serve: Drizzle 1 tablespoon buffalo sauce and 1 tablespoon ranch dressing over the baked macaroni and cheese, then garnish with chopped parsley before serving for a fresh, colorful finish.
Notes
- Cook noodles al dente to ensure they hold up well during baking and do not become mushy.
- Adjust the amount of buffalo sauce according to your spice preference.
- Using freshly grated cheese ensures better melting and creamier texture.
- Warm the milk before adding to the roux to avoid lumps.
- Serve immediately for best texture, as leftovers might firm up after refrigeration.
