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Buffalo Chicken Mac and Cheese Recipe

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★★★★★

4.7 from 121 reviews

This Buffalo Chicken Mac and Cheese recipe combines crispy frozen popcorn chicken with creamy, cheesy macaroni infused with bold Buffalo sauce and a drizzle of ranch dressing. Baked until bubbly and golden, this comforting dish is perfect for a flavorful twist on classic mac and cheese that delivers a spicy, tangy kick balanced by rich cheeses and creamy textures.

Ingredients

Scale

Frozen Chicken

  • 1 lb frozen popcorn chicken

Macaroni and Cheese

  • 4 cups water
  • 2 cups heavy cream (35% MF)
  • 1 lb macaroni noodles
  • 10.5 oz condensed cheddar cheese soup
  • 1 1/2 tablespoon garlic powder
  • 1 1/2 tablespoon onion powder
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 4 cups shredded mozzarella and cheddar cheese blend, divided

Toppings

  • 1 cup Buffalo sauce
  • 1/3 cup ranch dressing

Instructions

  1. Cook the Popcorn Chicken: Prepare the frozen popcorn chicken according to the package instructions, typically baking or frying until crispy and fully cooked.
  2. Preheat Oven: Set your oven to 400°F (204°C) to preheat while you prepare the macaroni and cheese.
  3. Boil Liquid Base: In a large pot on the stove, combine 4 cups of water and 2 cups of heavy cream. Bring this mixture to a rolling boil.
  4. Cook Macaroni: Once boiling, add 1 lb of macaroni noodles to the pot, stirring to submerge them completely. Cover with a lid and reduce heat to medium-low, allowing the noodles to cook for about 10 minutes, stirring occasionally to prevent sticking.
  5. Season and Combine Cheese: Remove the lid and stir the macaroni well. Add 10.5 oz of condensed cheddar cheese soup, 1 1/2 tablespoons garlic powder, 1 1/2 tablespoons onion powder, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper to the pot. Stir thoroughly to combine all ingredients.
  6. Add Cheese Blend: Mix in 2 cups of shredded mozzarella and cheddar cheese blend into the pot until melted and evenly distributed.
  7. Prepare for Baking: Grease a 9 x 13 inch baking dish and pour the macaroni and cheese mixture into it, spreading evenly.
  8. Assemble Toppings: Evenly top the macaroni with the cooked popcorn chicken, then pour 1 cup of Buffalo sauce over the chicken. Drizzle 1/3 cup ranch dressing on top of the Buffalo sauce.
  9. Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded cheese over the assembled dish.
  10. Bake: Place the dish in the preheated oven and bake for 16-18 minutes, until the cheese on top is completely melted and beginning to brown at the edges.
  11. Rest and Serve: Remove from the oven and let sit for a few minutes to set before scooping and serving. Enjoy your spicy, creamy Buffalo Chicken Mac and Cheese!

Notes

  • You can substitute homemade cheese sauce if preferred instead of using condensed cheddar cheese soup.
  • If you want less spice, reduce the Buffalo sauce or use a milder wing sauce.
  • For a gluten-free version, use gluten-free macaroni and confirm the popcorn chicken and condensed soup are gluten-free.
  • Make sure to stir the macaroni occasionally while cooking to prevent it from sticking to the bottom of the pot.
  • Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Buffalo chicken, mac and cheese, baked mac and cheese, spicy mac and cheese, comfort food, popcorn chicken, buffalo sauce, ranch dressing

Find it online: https://zarameals.com/buffalo-chicken-mac-and-cheese-recipe/