Buffalo Chicken Mac and Cheese

Meijer

1 (16 ounce) box elbow macaroni

1 (16 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1 (12 ounce) can evaporated milk

1 (16 ounce) bottle buffalo wing sauce

1 package ranch dip mix

1 rotisserie chicken, meat removed and shredded (approximately 4 cups)

2 cups shredded sharp cheddar cheese

1 cup Panko bread crumbs

¼ cup butter, melted

This stuff will save you a ton of time. (You need two packages to get the amount of chicken the recipe calls for.)

Preheat oven to 350F. Prepare a 9x13-inch baking dish with cooking spray. Cook elbow macaroni as direction on package, drain.

Mix sour cream and cream cheese together in a large bowl; add evaporated milk. Stir in buffalo wing sauce and ranch dip mix; mix in shredded chicken, macaroni, and 1 ½ cups sharp cheddar cheese. Pour mixture into prepared baking dish.

Mild was enough. You don't want to wreck your palate with heat or you won't be able to appreciate the complexity of the dish.

In a separate bowl, mix the panko, melted butter and remaining ½ cup of sharp cheddar cheese together. Spread evenly over the macaroni mixture.

The crumblies!

Bake until bubbling and golden, 20 to 30 minutes.

Beauty.

My Rating: 5/5 "It's the ranch mix that tips this over the boundary between great and amazing. There's such a nice complex flavor here, but through it all you get the zesty buffalo sauce vibes you showed up for. This makes a ton, so either call some friends or be ready to eat a whole bunch by yourself!"