My family's favorite comfort food!
Ingredients
- cooking spray:
- elbow macaroni: 1 pack (16 ounce pack)
- sour cream: 1 container (16 ounce container)
- cream cheese: 1 pack (8 ounce pack, softened)
- evaporated milk: 1 can (12 fluid ounce can)
- Buffalo wing sauce (such as Frank's®): 1 bottle (12 fluid ounce bottle)
- ranch dressing mix: 1 pack (1 ounce pack)
- rotisserie chicken, meat removed and: 1 piece (chopped)
- cheddar cheese: 2 cups (divided, shredded)
- panko bread crumbs: 1 cup
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
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Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
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Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.
