Ingredients and Weight:
- Elbow macaroni: 1 pound (454 grams)
- Chicken breasts, cooked and shredded: 2 pounds (908 grams)
- Buffalo wing sauce: 1 cup (240 milliliters)
- Ranch dressing: 1 cup (240 milliliters)
- Sharp cheddar cheese, shredded: 3 cups (360 grams)
- Monterey Jack cheese, shredded: 2 cups (240 grams)
- Milk: 1 cup (240 milliliters)
- Butter: 1/2 cup (113 grams)
- Salt and pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Cook macaroni according to package directions. Drain and rinse.
- In a large bowl, combine buffalo wing sauce, ranch dressing, cooked chicken, macaroni, cheddar cheese, and Monterey Jack cheese. Stir well to coat.
- Transfer mixture to a greased 9x13 inch baking dish.
- In a separate saucepan, melt butter over medium heat. Whisk in milk until smooth. Season with salt and pepper.
- Pour sauce over macaroni mixture.
- Bake for 20-25 minutes, or until sauce is bubbly and cheese is melted and browned on top.
- Let stand for 5 minutes before serving.
Nutritional Information:
- Per serving (1/8 of the recipe):
- Calories: 520
- Fat: 26 grams
- Carbohydrates: 50 grams
- Protein: 30 grams
Dish Characteristics:
- Creamy and flavorful
- Buffalo wing sauce adds heat and tanginess
- Ranch dressing adds a creamy and cooling element
- Topped with melted cheddar and Monterey Jack cheese
User Comments:
- "This mac and cheese is a perfect blend of flavors. The buffalo wing sauce and ranch dressing are a great combination."
- "I love the addition of chicken to this dish. It makes it a hearty and satisfying meal."
- "The cheese is perfectly melted and gooey. It's hard to resist going back for seconds!"
Special Precautions and Tips:
- If you don't have buffalo wing sauce, you can substitute with hot sauce.
- If you want a spicier dish, use more buffalo wing sauce.
- Serve with your favorite sides, such as celery sticks and carrots.
