Baked Buffalo Chicken Mac and Cheese My family’s favorite comfort food!
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.Advertisement
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.
Per Serving: 917 calories; protein 44.7g; carbohydrates 67.1g; fat 53.3g; cholesterol 179.5mg; sodium 1729.5mg. You can substitute 2 to 3 boiled and shredded chicken breast halves for the rotisserie chicken.