Description
A spicy and creamy mac and cheese dish with shredded buffalo chicken.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound boneless, skinless chicken breasts
- 1/2 cup buffalo sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup blue cheese crumbles (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cook macaroni according to package directions. Drain and set aside.
- While the macaroni cooks, boil or bake the chicken breasts until cooked through. Shred the chicken and toss it with the buffalo sauce.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. Season with salt and pepper.
- Add the cooked macaroni and shredded buffalo chicken to the cheese sauce. Stir to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and lightly browned.
- Top with blue cheese crumbles and parsley, if desired. Serve hot.
Notes
- For a spicier dish, add more buffalo sauce to the chicken.
- You can use rotisserie chicken for a quicker option.
- Adjust cheese types to your preference.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: buffalo chicken, mac and cheese, pasta, comfort food, spicy pasta, cheesy pasta