Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup ranch dressing
- 2 cups shredded sharp cheddar cheese
- 1 cup cream cheese, softened
- 1 cup cooked bacon, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, add elbow macaroni, and cook until al dente. Drain and set aside.
- In a large mixing bowl, combine cooked macaroni, shredded chicken, buffalo sauce, ranch dressing, cream cheese, and cheddar cheese. Mix well.
- In a skillet over medium heat, add olive oil and cook any additional chicken with spicy ranch seasoning if desired. Mix with the cheesy mixture.
- Preheat the oven to 350°F (175°C). Transfer the mixture into a greased baking dish. Top with additional cheese and chopped bacon, then bake for 25-30 minutes until bubbly and golden brown.
Notes
- This dish can be stored in the refrigerator for up to 3 days; let cool completely before refrigerating.
- For crispy topping, reheat in the oven.
- Serve with garlic bread or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free macaroni)
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
