Description
A comforting and flavorful Buffalo Chicken Mac and Cheese featuring crispy popcorn chicken, creamy cheddar cheese sauce, and a spicy buffalo kick, baked to golden perfection with a drizzle of ranch dressing.
Ingredients
Scale
Chicken
- 1 lb frozen popcorn chicken
Pasta & Sauce
- 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
- 1 cup Buffalo sauce
- 1/3 cup ranch dressing
Instructions
- Cook Popcorn Chicken: Prepare the popcorn chicken according to the package instructions until fully cooked and crispy.
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking later.
- Combine Liquids: Pour 4 cups of water and 2 cups of heavy cream into a large pot and bring to a boil over medium-high heat.
- Add Pasta: Once boiling, add 1 lb macaroni noodles, stirring to ensure all noodles are submerged.
- Simmer Pasta: Cover the pot with a lid, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally to prevent sticking.
- Season and Mix: Remove the lid, stir well, then add 10.5 oz 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. Mix thoroughly.
- Add Cheese: Stir in 2 cups of the shredded mozzarella and cheddar cheese blend until fully melted and integrated.
- Assemble Dish: Transfer the cheesy macaroni into a greased 9 x 13 inch baking dish, spreading evenly.
- Layer Popcorn Chicken: Evenly distribute the cooked popcorn chicken over the macaroni.
- Add Buffalo Sauce: Pour 1 cup of Buffalo sauce evenly over the popcorn chicken layer.
- Drizzle Ranch: Drizzle 1/3 cup ranch dressing atop the Buffalo sauce to add creaminess and balance.
- Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded cheese evenly over the assembled layers.
- Bake: Place the dish in the preheated oven and bake for 16-18 minutes until the cheese is melted and beginning to brown around the edges.
- Rest and Serve: Remove from oven and let sit for a few minutes to set before scooping and serving.
- Enjoy: Serve warm and enjoy your rich and spicy Buffalo Chicken Mac and Cheese!
Notes
- Use gluten-free pasta if needed to make this recipe gluten-free.
- Adjust the amount of Buffalo sauce based on your preferred spice level.
- You can substitute ranch dressing with blue cheese dressing for an alternative flavor pairing.
- For a lighter version, use reduced-fat cheese and replace heavy cream with whole milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 4g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Buffalo chicken, mac and cheese, comfort food, baked pasta, spicy chicken, cheesy pasta
