This is a very loose interpretation of mac and cheese, but it tastes great!
If you’ve ever made or had Buffalo Chicken Dip, then the ingredients will be familiar to you. In fact, I used the Buffalo Chicken Dip as the basis for this dish.
Buffalo Chicken Mac & Cheese
1 lb. chicken tenderloins, cut into small pieces
Bottled buffalo wing sauce – I used Texas Pete’s
2 8-oz. tubs light cream cheese
Ranch dressing – I used Hidden Valley Ranch Spicy Ranch
2 cups shredded cheese – I used 2% shredded Mexican cheese blend
green onions, sliced
1 box medium pasta shells
Preheat oven to 350 degrees and spray a 9 x 13-inch baking pan with cooking spray.
Take chicken tenderloin pieces and cook in a pan over medium-high heat until done. Add some buffalo wing sauce to the chicken as it’s cooking. Once cooked, keep aside.
Prepare pasta according to directions on box. Drain and keep warm.
While pasta is cooking, combine cream cheese, 1 cup dressing, about 1/2 cup wing sauce, and 1 cup shredded cheese in large bowl. Adjust dressing and wing sauce amounts as necessary – I like using more wing sauce for more zip. Add the chicken pieces to the mixture and stir to combine.
Once pasta is cooked and dip mixture is prepared, combine all in the pot used to boil the pasta. Mix thoroughly and then place contents in prepared baking dish. Sprinkle remaining cheese and the green onions over top. I drizzled some wing sauce over it all as well.
Cover with foil and bake for 30 minutes.
This is great hot, at room temperature, or cold from the fridge.