Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese Kicked up macaroni and cheese. Easy, quick way to use up left over chicken (leftovers from slow cooker buffalo chicken on allrecipes.com is perfect).


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 40 mins

    SERVING : 6

    YIELD : 1 8-inch square casserole dish

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.

  • 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 and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.

  • Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.

  • Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

Per Serving: 304 calories; protein 17g; carbohydrates 24.3g; fat 15.2g; cholesterol 37.4mg; sodium 607.5mg.