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Crispy Buffalo Chicken Mac & Cheese Casserole Easy Recipe with Ranch Topping

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A creamy, spicy, and crunchy buffalo chicken mac & cheese casserole topped with a crispy ranch breadcrumb layer. Perfect for family dinners, potlucks, and game days.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shells (regular or gluten-free)
  • 2 cups shredded cooked chicken (rotisserie or grilled)
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 3 tablespoons unsalted butter (softened)
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 1/2 cups whole milk (or dairy-free alternative)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs (or crushed cornflakes)
  • 1/2 cup ranch dressing
  • 1/2 cup shredded cheddar cheese (for topping)
  • Optional garnishes: chopped green onions or fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and rinse under cold water. Set aside.
  2. In a medium bowl, toss 2 cups shredded cooked chicken with 1/2 cup buffalo sauce until well coated. Set aside to marinate.
  3. In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1-2 minutes until lightly golden.
  4. Slowly whisk in 2 1/2 cups milk, a little at a time, whisking constantly until sauce thickens, about 5 minutes.
  5. Remove from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella until smooth. Season with salt and pepper.
  6. In a large mixing bowl, combine cooked pasta, buffalo chicken, and cheese sauce. Mix gently but thoroughly.
  7. In a small bowl, mix 1 cup panko breadcrumbs with 1/2 cup ranch dressing and 1/2 cup shredded cheddar cheese until moist but crumbly.
  8. Pour mac & cheese mixture into a greased 9×13-inch casserole dish. Evenly spread ranch topping over the surface.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes until topping is golden brown and crispy and edges are bubbly.
  10. Let casserole rest for 5 minutes before serving. Garnish with chopped green onions or parsley.

Notes

If topping browns too quickly, cover casserole loosely with foil halfway through baking. Use freshly shredded cheese for best melting. Rinse pasta after cooking to prevent gluey texture. For extra spice, add cayenne pepper to cheese sauce. Can substitute almond flour for gluten-free roux and Greek yogurt for ranch dressing in topping.

Nutrition

Keywords: buffalo chicken, mac and cheese, casserole, ranch topping, comfort food, spicy, creamy, crispy

Find it online: https://evabakery.com/crispy-buffalo-chicken-mac-and-cheese-casserole-easy-recipe-with-ranch-topping/