Buffalo Ranch Baked Mac and Cheese with Crunchy Topping

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 lb (16 oz) elbow macaroni or cavatappi
• 4 Tbsp unsalted butter + 2 Tbsp (for topping)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 4 oz cream cheese
• 1/2 cup ranch dressing
• 1/4 cup Buffalo-style hot sauce (plus extra for serving)
• 3 cups (about 12 oz) shredded sharp cheddar, divided
• 1 cup (about 4 oz) shredded Monterey Jack or Pepper Jack
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan
• Dry ranch seasoning, garlic powder, onion powder, smoked paprika, salt, pepper
• Green onions, parsley or chives, extra ranch, blue cheese (optional, for topping)

Do This

• 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (3-quart) baking dish. Boil pasta in salted water until al dente, then drain.
• 2. In a large pot, melt 4 Tbsp butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk until smooth; simmer until thickened.
• 3. Whisk in cream cheese, ranch dressing, Buffalo sauce, and seasonings. Remove from heat and stir in 2 1/2 cups cheddar and all Monterey Jack until melted and creamy.
• 4. Fold cooked pasta into the sauce. If it seems very thick, loosen with a splash of milk. Spread into the prepared baking dish and top with remaining 1/2 cup cheddar.
• 5. Stir together panko, 2 Tbsp melted butter, Parmesan, and ranch seasoning. Sprinkle evenly over the top.
• 6. Bake 18–22 minutes until bubbling and golden. Rest 10 minutes, then drizzle with extra Buffalo and ranch, and garnish with green onions, herbs, and optional blue cheese.

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Why You’ll Love This Recipe

• Big, bold flavor: creamy ranch-infused cheese sauce with a serious Buffalo kick.
• Comfort food with a twist: classic baked mac and cheese, upgraded for game day or cozy nights.
• Great for sharing: easy to bake in one pan and bring to potlucks, parties, or family dinners.
• Customizable heat: keep it mild or make it extra fiery in a few simple tweaks.

Grocery List

• Produce: Green onions, fresh parsley or chives (optional), blue cheese crumbles (optional)
• Dairy: Unsalted butter, whole milk, cream cheese, ranch dressing, shredded sharp cheddar cheese, shredded Monterey Jack or Pepper Jack, grated Parmesan cheese
• Pantry: Elbow macaroni or cavatappi, panko breadcrumbs, all-purpose flour, Buffalo-style hot sauce, dry ranch seasoning (or dried herbs and garlic powder), garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cayenne pepper (optional)

Full Ingredients

Pasta

• 1 lb (16 oz) elbow macaroni or cavatappi
• 1 Tbsp kosher salt (for the pasta water)

Buffalo Ranch Cheese Sauce

• 4 Tbsp (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, preferably at room temperature
• 4 oz (1/2 standard block) cream cheese, softened and cut into cubes
• 1/2 cup thick ranch dressing (regular, not light)
• 1/4 cup Buffalo-style hot sauce (such as Frank’s RedHot), plus more to taste
• 3 cups (about 12 oz) shredded sharp cheddar cheese, divided (2 1/2 cups for the sauce, 1/2 cup reserved for topping)
• 1 cup (about 4 oz) shredded Monterey Jack or Pepper Jack cheese
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Optional: 1/4 tsp cayenne pepper, for extra heat

Ranch Breadcrumb Topping

• 1 cup panko breadcrumbs
• 2 Tbsp unsalted butter, melted
• 1/4 cup finely grated Parmesan cheese
• 1 Tbsp dry ranch seasoning mix
• Or substitute: 1 tsp dried parsley + 1/2 tsp dried dill + 1/4 tsp garlic powder
• Pinch kosher salt, to taste

For Serving (Optional but Highly Recommended)

• Extra Buffalo-style hot sauce, for drizzling
• Extra ranch dressing, for drizzling
• 2–3 green onions, thinly sliced
• 2 Tbsp chopped fresh parsley or chives
• 1/4 cup blue cheese crumbles

Step-by-Step Instructions

Step 1: Preheat the oven and cook the pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray and set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt, then stir in the pasta. Cook until just al dente, about 1–2 minutes less than the package directions (usually 6–7 minutes). You want the pasta to still have a bit of bite so it does not get mushy in the oven.

Drain the pasta well and set aside. If it sits for a while and clumps together, that is fine; you can break it up when you mix in the sauce.

Step 2: Make the roux

In a large, heavy-bottomed pot or Dutch oven (big enough to hold the sauce and pasta together), melt 4 tablespoons of unsalted butter over medium heat.

Once melted, sprinkle in the 1/4 cup of flour while whisking constantly. Cook, whisking, for 1–2 minutes. The mixture (roux) should look like a smooth, thick paste and smell slightly nutty but not burned. This step cooks out the raw flour taste and helps your sauce thicken properly.

Step 3: Build the Buffalo ranch cheese sauce

Slowly pour in the 3 cups of milk, whisking constantly to avoid lumps. Continue whisking until the mixture is smooth. Increase the heat slightly and cook for 5–7 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon and just beginning to bubble around the edges.

Whisk in the cream cheese cubes until they melt and the sauce is smooth. Stir in the ranch dressing and 1/4 cup Buffalo hot sauce. Add the salt, black pepper, garlic powder, onion powder, smoked paprika, and optional cayenne. Taste the sauce carefully (it will be hot) and add a bit more Buffalo sauce if you want a stronger kick, or a spoonful more ranch if you prefer it creamier and milder.

Remove the pot from the heat. Add 2 1/2 cups of shredded sharp cheddar and all of the Monterey Jack. Stir until the cheeses are fully melted and the sauce is silky and glossy. If the sauce seems extremely thick at this point, you can loosen it with a splash of extra milk. Remember it will thicken more in the oven.

Step 4: Combine the pasta and sauce

Add the drained pasta to the pot of Buffalo ranch cheese sauce. Use a large spoon or spatula to fold gently until every piece of pasta is coated in the creamy sauce and there are no dry spots.

Check the consistency: the mixture should be very creamy and just a bit looser than you want the finished mac and cheese to be. If it looks stiff or dry before baking, stir in 2–4 tablespoons of milk to loosen it. Taste and adjust the seasoning with extra salt, pepper, or Buffalo sauce as needed.

Step 5: Transfer to the baking dish and add cheese

Pour or spoon the saucy pasta into the prepared 9×13-inch baking dish. Spread it into an even layer, being sure to reach into the corners.

Sprinkle the reserved 1/2 cup of shredded sharp cheddar evenly over the top. This gives you a gooey, cheesy layer under the crumbs.

Step 6: Mix and add the ranch breadcrumb topping

In a medium bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, grated Parmesan, and dry ranch seasoning (or the dried herb and garlic mixture). Add a pinch of kosher salt if your ranch seasoning is not very salty. Stir until all of the breadcrumbs are evenly moistened and clump slightly when pressed.

Sprinkle the ranch breadcrumb mixture evenly over the cheesy pasta, covering the surface from edge to edge. Try to avoid leaving large gaps so every bite gets some crispy topping.

Step 7: Bake until golden, then garnish and serve

Place the baking dish on the middle rack of the preheated oven. Bake for 18–22 minutes, or until the top is golden brown and crispy and the edges are bubbling. If you want a deeper brown crust, switch the oven to broil for the last 1–2 minutes, watching very closely so it does not burn.

Remove the mac and cheese from the oven and let it rest for about 10 minutes. This helps the sauce set slightly so you get creamy, cohesive scoops instead of a runny casserole.

Right before serving, drizzle the top lightly with extra Buffalo sauce and ranch dressing. Sprinkle with sliced green onions, chopped parsley or chives, and blue cheese crumbles if you like that classic Buffalo wing flavor. Serve warm, straight from the pan.

Pro Tips

• Undercook the pasta slightly: Boil the noodles just to al dente so they stay firm after baking and do not turn mushy.
• Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Freshly shredded blocks melt smoother and taste better.
• Balance the heat: Start with 1/4 cup Buffalo sauce, then taste the cheese sauce before adding more. It is easier to turn up the heat than to tone it down.
• Use a large pot: Make the sauce in a pot big enough to hold both sauce and pasta. Mixing everything together in one pot keeps things easy and less messy.
• Watch the broiler: If you broil to brown the crumbs, stay close. Panko goes from golden to burnt very quickly.

Variations

• Buffalo chicken mac: Stir 1 1/2–2 cups of cooked, shredded or diced chicken (rotisserie chicken works well) into the pasta and sauce before baking for a full Buffalo chicken mac and cheese.
• Bacon ranch crunch: Add 1/2–3/4 cup cooked, crumbled bacon on top of the cheese layer before the breadcrumbs, or mix it into the topping for smoky, salty bites.
• Extra-spicy version: Use Pepper Jack instead of Monterey Jack, increase the Buffalo sauce to 1/3–1/2 cup, and keep the optional cayenne in the sauce for a serious kick.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover the baking dish tightly or transfer portions to airtight containers. Store in the refrigerator for up to 3–4 days. Reheat individual servings in the microwave, adding a spoonful of milk if needed to loosen the sauce, or reheat the whole dish covered with foil in a 350°F (175°C) oven until warmed through (about 20–25 minutes).

To make ahead, assemble the mac and cheese through Step 5 (pasta mixed with sauce and topped with cheese), then cool completely, cover tightly, and refrigerate for up to 24 hours. When you are ready to bake, let it sit at room temperature for 20–30 minutes, add the fresh breadcrumb topping, and bake as directed (you may need a few extra minutes if it is very cold). For longer storage, you can freeze the assembled but unbaked mac and cheese without the breadcrumbs for up to 2 months. Thaw overnight in the fridge, add the topping, and bake.

Nutrition (per serving)

Approximate values for 1 of 8 servings (without extra toppings like blue cheese or bacon): about 650–700 calories, 32–36 g fat, 65–70 g carbohydrates, 25–28 g protein, 2–3 g fiber, and 1,100–1,300 mg sodium. These numbers will vary based on the exact cheeses, ranch dressing, and hot sauce brands you use, as well as how heavily you drizzle extra Buffalo and ranch on top.