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Buffalo Chicken Chili Mac Recipe Easy Creamy Ranch Cheese Sauce

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A hearty and comforting buffalo chicken chili mac with a creamy ranch cheese sauce that balances spicy heat with cheesy goodness. Perfect for game nights or weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned diced tomatoes (with juice)
  • 1 cup cooked kidney beans or black beans (rinsed and drained)
  • ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • 1 ½ cups whole milk (room temperature; can swap for almond milk if dairy-free)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 2 tablespoons ranch seasoning mix
  • Salt and pepper to taste
  • 8 ounces elbow macaroni (or your favorite small pasta shape)
  • Optional toppings: chopped green onions, extra shredded cheese, crumbled blue cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente (7-8 minutes). Drain and set aside.
  2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 finely chopped small onion and sauté for 3-4 minutes until translucent.
  3. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
  4. Stir in 2 cups shredded cooked chicken, 1 cup canned diced tomatoes with juice, and 1 cup rinsed kidney or black beans.
  5. Add ½ cup buffalo wing sauce, 1 teaspoon smoked paprika, ½ teaspoon chili powder, and season with salt and pepper to taste. Stir well to combine.
  6. Reduce heat to low and simmer the chili mixture gently for 10 minutes, stirring occasionally.
  7. In a separate medium saucepan, melt 2 tablespoons unsalted butter over medium heat.
  8. Whisk in 2 tablespoons all-purpose flour and cook for about 1 minute, whisking constantly, to form a roux.
  9. Slowly pour in 1 ½ cups whole milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and starts to bubble gently, about 3-5 minutes.
  10. Reduce heat to low and stir in 1 cup shredded sharp cheddar cheese, ½ cup shredded Monterey Jack cheese, and 2 tablespoons ranch seasoning mix.
  11. Keep stirring until the cheese melts fully and the sauce is smooth and creamy. Season with salt and pepper as needed.
  12. Add the cooked pasta to the buffalo chicken chili mixture and stir gently to combine.
  13. Pour the creamy ranch cheese sauce over the chili mac and fold everything together until the pasta is well coated.
  14. Cook for an additional 2-3 minutes on low heat, stirring often, to warm through and marry flavors.
  15. Serve topped with optional chopped green onions, extra shredded cheese, or crumbled blue cheese.

Notes

If sauce gets too thick, add a splash of milk to loosen it. Use freshly shredded cheese for better melting. Adjust buffalo sauce amount to control heat. Simmer chili low and slow for best flavor. Leftovers thicken; add milk when reheating.

Nutrition

Keywords: buffalo chicken, chili mac, creamy ranch cheese sauce, comfort food, spicy, cheesy, easy recipe, game night, weeknight dinner

Find it online: https://tessierecipes.com/buffalo-chicken-chili-mac-recipe-easy-creamy-ranch-cheese-sauce/