My mother’s specialty, this was a family favorite when I was a child. This cake has earned the blue ribbon and best in show awards three times after I entered it in different regional agricultural fairs.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
- ¼ cup melted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-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.
- You can substitute two to three boiled, shredded chicken breast halves for the rotisserie chicken.
Nutrition Facts
| Calories | 917 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 2 g |
| Protein | 45 g |
| Saturated Fat | 29 g |
| Sodium | 1730 mg |
| Sugars | 7 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with my cooking class. It was simple and everyone loved it. It has been requested for a special occasion we are cooking for.
easy to make, very good! will make again
I didn’t use Buffalo sauce because my younger brothers are very picky. But it still came out pretty great!
one of our family favs. I double the chicken and serve it with side of celery sticks
Made exactly as directed but it took way longer to cook-except I did add more cheese than called for.
My husband loves this recipe. I’ve adjusted for ingredients I didn’t have such as using a different type of bread crumbs and using a different type of noodles but it tastes wonderful!
Turned out great! Crowd pleaser. Added a little more cheese – mix of Cheddar and Monterey Jack. Also turned the heat a little using a full 16oz bottle of buffalo sauce. Great recipe!
This is one of my all time favorites! I always get compliments when I make it! I only use half a bottle of buffalo sauce I find it too much with the whole. I also omit breadcrumbs but those are personal choices!! overall it’s a fantastic recipe!
I have made this twice and it is very tasty. One of my favorites. It makes a very large amount so you’ll be eating it for days. Or at least be able to serve a family for a couple meal. One thing I do recommend is adding celery and red onions. Really adds a lot more flavor and crunch. Seriously can’t recommend this enough!
3.19.20 … This could be accurately named “Baked Buffalo Chicken Mac. It isn’t cheesy. It’s creamy, which is fine; but name is deceiving. I made my own buffalo sauce & subbed half & half for the evap milk, leftover cooked chicken,; 2T dry ranch seasoning. Mine was a bit hotter than mild. E, 22, didn’t say he liked it – he topped with some ranch – but had two servings. I’m thinking this would be a better cold, Summer salad. 😮
I found out that Frank’s makes a ranch dip packet. I used it and left out the sauce. you can then adjust omit the sauce or add for a stronger taste. another can or half can of milk would make it creamier and make up for the loss of the sauce. personally leaving it put did wonderfully.
This recipe was great and easy to make! The only thing I changed was the chicken. I used chicken breast instead of rotisserie chicken. I cut the chicken breast up into cubes and sautéed it in a skillet with my own spices. Everything else in the recipe I followed exactly.
This was perfect I even made a separate tray with just cheese and my daughters love it ????
This recipe is really good…one thing tho and really this is just personal taste, a whole 12 once bottle of franks is WAAAAY to much..so i just kinda eyeballed it according to what i like..also i have little kids who couldnt handle the spice so i just put the mixture into two separate pans and added the buffalo sauce to ours only
Made it per the recipe. It has a medium heat that I liked. My sons kicked in more heat to their liking!. My wife thought a little to spicy. It is great comfort food for Buffalo sauce lovers. Be sure to not overcook chicken, maybe just undercooked best so is not dry after baking. Try to pair with a nice cool salad like Blue Cheese wedge and fresh tomatoes.
This was DELICIOUS! First, it makes a VERY large amount of food. I wish I had split it into two servings and frozen the other half for later. I stuck to the recipe pretty closely. Second, I think a key is to use Frank’s Red Hot WING sauce, not the original Frank’s Red Hot. Original would be too vinegary. You need the “wing sauce” to tame the flavor a bit. The only addition I made was to add crumbled blue cheese in the mix as well as on top and omitted the panko bread crumbs.
I get asked to make this dish for every family gathering!! Everyone LOVES it!! And very easy to make. I actually use boneless chicken breast, cook it in the crockpot with some buffalo sauce. Soooo easy! Definitely recommend this recipe.
Really good! My co-workers asked for the recipe!
I used penne instead of macaroni and added some sirracca sauce.
Made for the first time today, and OMG! Yummy!! I did halve the buffalo sauce, but I kind of wished I hadn’t – it could have used more heat. But, of course, this is going to be a matter of personal taste. I do wonder if the people who thought it was too hot were using Frank’s Red Hot and not the buffalo sauce, because the buffalo sauce is quite a bit milder. I like ranch with my wings rather than blue cheese, so that was perfect for me. Next time I think I will also use some salt and pepper, just for flavor. But it’s definitely rich and creamy and once you get the heat the way you like it, you will love it!!
It was amazing!!! Ended up using a onion soup mix instead of ranch because I didn’t know I was out. Lol! Broiled it for a bit at the end to crisp up the breadcrumbs. So easy and delicious!!! Kids devoured it and will definitely be on my menu again!