Baked Buffalo Chicken Mac and Cheese with Ranch Breadcrumbs
This over-the-top mac and cheese is a tasty mash-up of your favorite cheesy pasta and Buffalo wings. Breaded Buffalo chicken bites from the freezer aisle (you can also use homemade!) are chopped and mixed into an insanely decadent mac and cheese with cheddar and blue cheese. We also like to fold in additional cubes of cheese with the pasta for more stretchy cheese bites. The crowning crunchy topper? Toasted ranch-flavored panko breadcrumbs. This recipe is a guaranteed family favorite.
Ingredients
- 3 cups frozen Buffalo chicken bites (such as John Soules or Trader Joe’s brand)
- ½ cup unsalted butter (1 stick)
- 1½ cups panko breadcrumbs
- 2 Tablespoons dried ranch seasoning
- Kosher salt
- 1 pound short pasta such as elbow macaroni, cavatappi, rigatoni, or small shells
- ¼ cup all-purpose flour
- 5 cups whole milk
- 4 cups shredded sharp white cheddar cheese (about 1 pound), plus 1 cup cubed sharp white cheddar cheese (about 4 ounces)
- 1 cup crumbled blue cheese (about 4 ounces)
- 1 Tablespoon hot sauce plus more to taste
- Bright green celery leaves for garnish
Instructions
- Prepare the Buffalo chicken bites according to package instructions. Let cool slightly, then cut into bite-sized pieces.
- Meanwhile, in a medium skillet, melt ¼ cup (4 tablespoons) of the butter. Add the panko and ranch seasoning and cook over moderately-low heat, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes. Season with salt. Scrape into a small bowl and set aside.
- Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
- In a large pot of salted boiling water, cook the pasta until just al dente (it will continue to cook in the oven). Drain well.
- In a large pot, melt the remaining ¼ cup (4 tablespoons) of butter. Sprinkle the flour over the butter and cook over moderate heat, whisking constantly, until the flour smells toasty, about 1 minute. While whisking, stream in the milk. Bring to a boil over moderate heat, whisking frequently, until the béchamel is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and stir in the 4 cups of shredded cheddar cheese and the hot sauce. Season with salt.
- Let the cheese sauce cool slightly, then fold in the cooked pasta, Buffalo chicken, blue cheese, and cubed cheddar. Season with salt and more hot sauce, if desired. Scrape the mac and cheese into the prepared baking dish and sprinkle the ranch breadcrumbs generously over the top.
- Set the casserole on a rimmed baking sheet and bake for about 25 minutes, or until the sauce is bubbling and the top is golden brown and crispy. Transfer to a rack and let cool for 10 minutes. Garnish with celery leaves and serve, passing more hot sauce at the table.
Tried this recipe?Let us know how it was!