Ingredients
2 cups cooked chicken, shredded
8 ounces elbow macaroni
1/2 cup buffalo sauce (adjust to your heat preference)
1 cup ranch dressing
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup blue cheese crumbles (optional)
1/4 cup green onions, chopped (for garnish)
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
-
Cook the Pasta: Preheat the oven to 375°F (190°C). Cook the macaroni according to package instructions, drain, and set aside.
-
Prepare the Chicken: In a medium skillet, heat olive oil over medium heat. Add the shredded chicken, buffalo sauce, and ranch dressing. Stir to combine and heat through for about 3–4 minutes. Season with salt and pepper to taste.
-
Combine: In a large mixing bowl, combine the cooked macaroni, buffalo chicken mixture, and half of the cheddar and mozzarella cheeses. Stir until well combined.
-
Bake: Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheddar and mozzarella cheeses and sprinkle with blue cheese crumbles if using.
-
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
-
Serve: Remove from the oven and garnish with chopped green onions before serving.