Crockpot Buffalo Macaroni and Cheese Recipe

Introduction

This Crockpot Buffalo Macaroni and Cheese is a comforting and flavorful twist on classic mac and cheese, featuring tender shredded chicken coated in spicy buffalo sauce. Easy to prepare and perfect for busy days, it combines creamy cheeses and zesty ranch for a crowd-pleasing dish.

Ingredients

• 1.5 Pounds Chicken Breast
• 1 Oz Ranch Seasoning
• 1 Cup Frank’s Red Hot Wing Sauce
• 1 Cup Ranch Dressing
• 8 Oz Cream Cheese, cubed and softened
• 1 Cup Cheddar Cheese, hand shredded
• 1 Cup Monterey Jack Cheese, hand shredded
• 1 Pound Medium Size Pasta Shells (plus one ladle of the pasta water)
• Salt and Pepper to taste
• 1 Tablespoon Garlic Powder
• 2 Tablespoons Parsley, for garnish (optional)

Instructions

1. Step 1: Lightly spray the crockpot with cooking spray and place the chicken breasts inside. Season with salt, pepper, garlic powder, and ranch seasoning.
2. Step 2: Pour the wing sauce and ranch dressing over the chicken. Cover with the lid and cook on high for 2-3 hours.
3. Step 3: Using two forks, remove the chicken and shred it, or carefully shred it directly in the crockpot.
4. Step 4: Add the cream cheese, cheddar cheese, and Monterey Jack cheese to the crockpot. Stir gently and cover again for 30 minutes to allow the cheeses to melt.
5. Step 5: Meanwhile, cook the pasta shells according to package instructions. Save one ladle of pasta water before draining.
6. Step 6: After the cheese has melted, stir the reserved pasta water into the crockpot to loosen the sauce. Add the cooked pasta and mix until evenly coated.
7. Step 7: Garnish with parsley if desired, serve warm, and enjoy!

Tips & Variations

• For extra heat, add a few dashes of hot sauce or red pepper flakes to the crockpot before cooking.
• Use rotisserie chicken to save time, shredding it and adding it in at the cheese-melting stage.
• Swap out the medium pasta shells for macaroni or cavatappi for a different texture.
• For a creamier sauce, stir in a splash of milk or cream just before serving.

Storage

Store leftover Buffalo Macaroni and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can cook the chicken in a covered skillet on the stove over low heat until cooked through, then shred it and continue with the cheese sauce and pasta steps on the stovetop.

What if I don’t have Ranch seasoning?

If you don’t have ranch seasoning, you can substitute with a combination of dried parsley, garlic powder, onion powder, and a pinch of salt and pepper for a similar flavor.

Crockpot Buffalo Macaroni and Cheese Recipe

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★★★★★

4.6 from 88 reviews

This Crockpot Buffalo Macaroni and Cheese combines tender shredded chicken in a spicy buffalo sauce with creamy cheese and perfectly cooked pasta shells. Slow-cooked in a crockpot, it’s an easy and delicious comfort food with a tangy kick, perfect for a cozy family dinner or game day.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1.5 Pounds Chicken Breast
• 1 Oz Ranch Seasoning
• 1 Cup Frank’s Red Hot Wing Sauce
• 1 Cup Ranch Dressing
• 1 Tbs Garlic Powder
• Salt and Pepper to taste

Cheeses

• 8 Oz Cream Cheese, cubed and softened
• 1 Cup Cheddar Cheese, hand shredded
• 1 Cup Monterey Jack Cheese, hand shredded

Pasta

• 1 Pound Medium Size Pasta Shells
• 1 Ladle of pasta water (reserved from cooked pasta)

For Garnish (optional)

• 2 Tbs Parsley, chopped

Instructions

1. Prepare the Crockpot: Lightly spray the inside of the crockpot with cooking spray to prevent sticking. Place the chicken breasts at the bottom of the crockpot.
2. Season the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and ranch seasoning evenly on all sides to build flavor.
3. Add Sauces and Cook: Pour Frank’s Red Hot Wing Sauce and ranch dressing over the chicken. Cover with the lid and cook on high heat for 2 to 3 hours until the chicken is cooked through and tender.
4. Shred the Chicken: Using two forks, remove the chicken breasts from the crockpot and shred them finely. Alternatively, you can shred the chicken directly inside the crockpot by carefully pulling it apart with forks.
5. Add the Cheeses: Stir in the cream cheese cubes, shredded cheddar, and Monterey Jack cheeses into the crockpot. Mix well to combine the cheeses with the buffalo sauce and shredded chicken. Cover and let cook for another 30 minutes on high to allow the cheese to melt and incorporate into the sauce.
6. Cook the Pasta: While the cheese is melting, cook the medium pasta shells in boiling salted water until al dente according to package instructions. Reserve one ladle of pasta water before draining.
7. Combine Pasta with Sauce: After the 30 minutes cheese melting step, stir the reserved pasta water into the crockpot to loosen the sauce. Then fold in the cooked pasta shells until evenly coated with the cheesy buffalo chicken sauce.
8. Garnish and Serve: Garnish the dish with chopped parsley if desired. Serve warm and enjoy your creamy, spicy crockpot buffalo macaroni and cheese.

Notes

• Use medium pasta shells to hold the cheesy sauce perfectly in their curves.
• Adjust the amount of wing sauce to control the heat level to your preference.
• Make sure to reserve some pasta water to enhance the sauce consistency.
• Shredding the chicken inside the crockpot saves extra dishes and keeps all flavors combined.
• Fresh parsley garnish adds a pop of color and fresh taste but can be omitted.

Keywords: buffalo chicken macaroni and cheese, crockpot buffalo mac and cheese, slow cooker buffalo chicken recipe, creamy buffalo mac and cheese, easy crockpot dinner