Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups cooked chicken, shredded
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup milk
- 1/2 cup ranch dressing
- 1/2 cup Buffalo sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, stirring continuously until the mixture thickens (about 3-5 minutes).
- Add in the ranch dressing, Buffalo sauce, garlic powder, salt, and pepper. Mix well.
- Stir in the cooked macaroni and shredded chicken until everything is coated.
- Remove from heat and fold in the cheddar and mozzarella cheese until melted.
- Transfer the mixture to a greased baking dish. Bake for about 20-25 minutes, or until bubbly and golden on top.
- Let it cool slightly before serving. Garnish with chopped green onions if desired!
- Prep Time: 10
- Cook Time: 30