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Buffalo Chicken Mac and Cheese

Transform a rotisserie chicken into a single dish meal.
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  • 1 whole rotisserie chicken,  shredded
  • 1 16-oz package elbow macaroni
  • 1 cup panko bread crumbs
  • 1/4 cup melted butter

Cheese Sauce
  • 1 16-oz container of sour cream
  • 1 8-oz package cream cheese, softened
  • 1 12-oz can evaporated milk
  • 1 16-oz bottle Moore's Buffalo Wing Sauce
  • 1 1-oz package ranch dressing mix
  • 2 cups shredded cheddar cheese, separated


  1. Pre-heat oven to 350 degrees
  2. Cook elbow macaroni according to instructions on the package
  3. While it is cooking make cheese sauce

Cheese Sauce
  1. Combine sour cream and cream cheese in sauce pan on medium-low heat, stir until smooth
  2. Add evaporated milk, Moore's Buffalo Wing Sauce,and ranch dressing mix, stir until smooth
  3. Mix in 1 1/2 cup of cheddar cheese, leave it thick

Baking Mac and Cheese
  1. Combine chicken, noodles, and cheese sauce in a large bowl, and stir until mixed evenly. Pour mixture into a baking dish
  2. Top with panko bread crumbs and remaining cheddar cheese then, drizzle with butter
  3. Bake for 20-30 minutes or until crispy and brown