Macaroni and cheese, made with chicken, shell noodles and some common elements from my Buffalo Chicken Dip with Bacon.
Buffalo Chicken Mac and Cheese
I love macaroni and cheese in just about any form you can make it.
My favorite, hands down, and one of the most popular recipes on my site from day one, is the 'overly decadent but so totally delicious it's worth making,' special occasion mac and cheese.
I have a more reined in mac and cheese that I enjoy making a little more often too, plus I'm still working on getting that gooey, stringy version some of y'all like so much. I've made and consumed many batches of mac and cheese trying to get there, but since I'm a creamy mac gal, I just haven't gotten it to where I want it for posting quite yet.
This recipe is based on the Frank's Ultimate Buffalo Chicken Mac & Cheese and my own Buffalo Chicken Dip with Bacon, another site favorite since I shared it back in early 2010.
Now... fair warning.
This recipe does use some cheddar cheese, but it also uses cream soup, packaged Ranch seasoning and Velveeta cheese. Just so you know.
No apologies for that either, because those are all products I use occasionally, but if y'all wanna make a homemade sauce and seasoning mix, hey... go for it! I'm sure it will be even more better.
I garnished the final dish with the sliced green onion and bacon, just as I do with my dip, and, well, because I happen to like it that way. You may certainly omit one or the other, or both, or use a buttered, crushed cracker or bread crumb topping instead. If you're a big fan of blue cheese, crumble some on top as a garnish.
I'm sure it'd be great served as is, with no topping too.
Here's how to make it.
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