Description
A spicy, creamy dip combining buffalo chicken, macaroni, and cheese sauce. Perfect for parties or quick meals, it balances tangy heat with gooey, rich layers for a flavorful comfort food dish.
Ingredients
1 pounds elbow or penne macaroni
3 cups shredded rotisserie chicken (substitute turkey)
3 cups shredded cheddar or cheddar blend cheese
1 8-ounce block cream cheese
1 cup buffalo sauce (homemade or store-brand)
3 tablespoons butter
1/2 cup milk or half-and-half
2 cloves minced garlic
1/2 cup ranch dressing or blue cheese (optional)
Gluten-free macaroni (optional)
Instructions
Boil salted water in a large pot
Cook macaroni 7–9 minutes until tender; drain
Melt butter in a large pan over medium heat
Add minced garlic and sauté for 1 minute
Stir in cream cheese until melted
Mix in shredded chicken, cheese, milk, and buffalo sauce
Combine until smooth and set aside unless microwave-baking
Transfer to an oven-safe dish
Microwave (8–10 minutes) or bake at 375°F (20–25 minutes) until golden
Add ranch dressing if using (mix into the top layer before baking)
Notes
Elbow pasta holds sauce best
For non-dairy diets, omit ranch and use olive oil instead of butter
Ranch can be substituted with a spiced yogurt or vegan alternative
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg