Crockpot Buffalo Mac and Cheese

A ridiculously easy crockpot mac and cheese recipe with a tangy buffalo sauce kick. Perfect for comfort food cravings, busy weeknights, or potlucks.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 servings

Ingredients

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Main ingredients

1.5 pounds boneless, skinless chicken breast
1 ounce ranch seasoning mix
1 cup Frank’s RedHot wing sauce (or your favorite brand)
1 cup ranch dressing
8 ounces cream cheese (cubed and softened)
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
1 pound medium pasta shells (or other short pasta shape)
1 ladle reserved pasta water
0 salt (to taste)
0 black pepper (to taste)
1 tablespoon garlic powder
2 tablespoons fresh parsley (chopped (optional garnish))

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Instructions

Place chicken breasts into the crockpot.
Evenly sprinkle ranch seasoning mix over the chicken.
Pour Frank’s RedHot wing sauce and ranch dressing over the chicken. Coat it well.
Dot softened cream cheese cubes on top.
Cover and cook on low for 4-6 hours, until chicken is tender.
Remove chicken, shred with two forks, and return to crockpot.
Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
Stir shredded chicken, cooked pasta, cheddar cheese, Monterey Jack cheese, garlic powder, salt, and pepper into the crockpot.
Add one ladle of reserved pasta water and stir until cheeses are melted and sauce is creamy. Add more pasta water if needed.
Garnish with fresh parsley, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce if needed. Freezing is possible, but the sauce texture may change upon thawing.

Find it online: https://speedydishes.com/crockpot-buffalo-mac-cheese-recipe/