buffalo chicken mac and cheese

Ingredients

• Servings: 8
• cooking spray
• 1 (16 ounce) package elbow macaroni
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 (12 fluid ounce) can evaporated milk
• 1 (12 fluid ounce) bottle buffalo wing sauce (such as frank's®)
• 1 (1 ounce) package ranch dressing mix
• 1 rotisserie chicken, meat removed and chopped
• 2 cups shredded cheddar cheese, divided
• 1 cup panko bread crumbs
• 1/4 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• 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.