One Pot Buffalo Chicken Mac and Cheese
This mac and cheese cooks in one pot and is loaded with shredded chicken, buffalo sauce, and lots and lots of cheese!
Servings: 6
Equipment
Ingredients
- 3 cups Whole Milk
- 2 cups Water
- 1/2 packet Hidden Valley Ranch Seasoning Mix
- 1 lb Pasta uncooked; I used Cavatappi - can use shells, macaroni, or any smaller shape
- 1/2 teaspoon Black Pepper
- 7 oz Pepper Jack Cheese freshly shredded
- 8 oz Sharp Cheddar Cheese freshly shredded
- 1 Rotisserie Chicken I used a small rotisserie chicken; shredded
- 1 cup Buffalo Sauce I used Frank's Red Hot
- Green Onion to serve
Instructions
- Pour milk and water into a Dutch oven or large pot. Stir in ranch seasoning and black pepper. Bring to a simmer and add uncooked pasta. Bring to a boil, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. Add more milk or water if necessary.
- Once the pasta is al dente, add the freshly shredded pepper jack and cheddar cheese. Mix until well combined and mostly melted. Stir in the shredded cooked chicken. Pour in the buffalo sauce and stir to combine well.
- Optional Step: Add a little extra cheddar cheese on top and bake in the oven at 400 degrees F for 5 minutes.
- Serve with sliced green onion.
Video
@carolbeecooks One Pot Buffalo Chicken Mac & Cheese Recipe coming soon ❤️🔥 #onepot #macandcheese #buffalochicken
♬ original sound - Dark
Nutrition
Calories: 632kcal | Carbohydrates: 63g | Protein: 31g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 1727mg | Potassium: 410mg | Fiber: 2g | Sugar: 8g | Vitamin A: 832IU | Calcium: 683mg | Iron: 1mg
