Instant Pot Buffalo Ranch Chicken Mac and Cheese
Pardon me while I drown myself in this bowl of Buffalo Ranch Mac and Cheese. Like, please don't judge me. I won't judge you. ;)
Ingredients
- 1 lb. small shell pasta noodles
- 3 cups chicken stock
- 1 Tbsp Ranch dressing mix
- 1/2 cup water
- 4 Tbsp butter
- 1/2 cup heavy cream
- 1/4 cup Buffalo wing sauce
- 2 cups grilled or rotisserie chicken cut into bite size pieces
- 2 cups shredded mild cheddar cheese
- blue cheese crumbles garnish
- Side salad or veggies
Instructions
- Whisk together the chicken stock and Ranch dressing mix in the Instant Pot insert. Add the pasta noodles, then add water so that the pasta noodles are covered. Press the noodles into the liquid. If needed, add 1/2 cup more water to cover all the noodles.
- Set to Sealing.
- Cook on Manual, High Pressure for 7 minutes.
- Quick Release.
- There might be a little liquid remaining, but it will thicken up as it evaporates and as the cheese sauce is made.
- Stir in the butter, until melted. Pour in the heavy cream and Buffalo wing sauce and mix it well. Add the chicken and shredded cheeses and gently stir it in and incorporate, until creamy cheese sauce forms.
- Serve Instant Pot Macaroni and Cheese with crumbled blue cheese on top and favorite veggies or salad.
Notes
This makes 4 hefty main course servings, or 8 side dish servings.