Ingredients
4 tbsp butter
1 lb elbow macaroni
2 cups heavy cream
4 oz cream cheese, softened
½ cup buffalo wing sauce
⅓ cup ranch dressing
2 cups shredded cooked chicken
1 ½ cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup mozzarella
Salt and pepper to taste
Ranch seasoning
Directions
Step 1
Preheat oven to 350°F.
Step 2
Cook the pasta a minute shy of al dente.
1 lb elbow macaroni
Step 3
For the Sauce
Step 1
Melt the butter in a large saucepan over medium heat.
4 tbsp butter
Step 2
Add the heavy cream and let it simmer and thicken slightly.
2 cups heavy cream
Step 3
Add buffalo wing sauce, ranch dressing, ranch seasoning, salt, and pepper. Mix well.
½ cup buffalo wing sauce
⅓ cup ranch dressing
Ranch seasoning
Salt and pepper to taste
Step 4
Reduce heat to low and add cream cheese and all but 1 cup of the cheese. Mix until smooth.
4 oz cream cheese, softened
1 ½ cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup mozzarella
Step 5
For the Assembly
Step 1
Add cooked pasta to a casserole dish.
Step 2
Pour over the cheese mixture and combine well.
Step 3
Add the chicken and mix.
2 cups shredded cooked chicken
Step 4
Top with the reserved cheese.
Step 5
Bake for 20 minutes.
Step 6
Broil until the top is bubbly.
Step 7
Optional: Add chopped green onions or chives and serve with extra ranch on the side.
