Easy Buffalo Chicken Macaroni and Cheese – Comfort Food with a Kick

If you’re looking for a cozy dinner that’s easy to make, doesn’t require a mile-long grocery list, and makes the whole family happy, this Buffalo Chicken Mac and Cheese is it. Creamy, cheesy, and just the right amount of spicy, this recipe comes together with simple, budget-friendly ingredients you probably already have on hand. It’s one of those meals that feels like comfort food but is quick enough for a weeknight and crowd-pleasing enough for a potluck.

• Noodles – I like to use the large elbow macaroni for this recipe, but you can use whatever you’d like.
• Canned chicken – Time and money saving, I like the Swanson’s brand the best.
• Hot sauce – You can’t ever go wrong with Frank’s, the perfect combination of heat and flavor.
• Ranch – I prefer Hidden Valley, but feel free to substitute with your favorite brand.
• Cream cheese – I’m really picky when it comes to cream cheese, no generic brand has ever come close to Philadelphia… until I discovered the Member’s Mark from Sam’s Club. Just as good at a fraction of the cost!
• Sharp cheddar – Whatever is on sale works just fine.
• Panko breadcrumbs
• Butter
• Spices – I used black pepper from a pepper mill (it makes a huge difference!), garlic powder, onion powder, paprika, and parsley.

1. Cook the pasta according to the instructions on the box. Preheat oven to 350°F.
2. While the pasta is cooking, start the sauce. Drain the canned chicken. I like to cook the chicken and break it down in the saucepan before adding the other ingredients.
3. Add the hot sauce and ranch dressing, then stir in the cream cheese until it melts.
4. Stir in the cheddar.
5. Get the breadcrumb topping ready – melt the butter and mix in the panko and spices.
6. When the pasta is cooked, drain and mix in the cheese sauce.
7. Pour the pasta into a 9×13 pan, and top with the breadcrumb mixture.
8. Bake for 20–25 minutes until the top is golden brown and crispy.