Description
A creamy and spicy twist on classic mac and cheese with shredded buffalo chicken.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a large bowl, toss shredded chicken with buffalo sauce.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in milk until smooth. Cook until thickened.
- Add cheddar and mozzarella cheese, stirring until melted.
- Mix in garlic powder, onion powder, salt, and pepper.
- Combine cooked macaroni, cheese sauce, and buffalo chicken in a large bowl.
- Transfer to a baking dish and bake at 350°F for 15 minutes.
Notes
- Adjust buffalo sauce for more or less heat.
- Top with extra cheese before baking for a crispier crust.
- Leftovers last up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg