Buffalo Chicken Mac and Cheese
Ingredients
The Chicken
-
1 ½
cups
shredded rotisserie chicken
-
¼
cup
buffalo sauce
-
2
tablespoons
ranch dressing or blue cheese dressing
The Pasta
-
16
cups
water
-
1
tablespoon
salt
-
1
pound
uncooked cavatappi or preferred pasta
The Cheese Sauce
-
½
cup
unsalted butter
-
½
cup
all-purpose flour
-
1 ½
cups
whole milk
-
2 ½
cups
half and half
-
½
tablespoon
salt
-
½
teaspoon
freshly cracked black pepper
-
3
cups
shredded fresh cheddar cheese
-
3
cups
shredded fresh mozzarella
Serving Suggestions (Optional)
-
to taste
ranch dressing or blue cheese dressing
-
to taste
buffalo sauce
-
to taste
blue cheese crumbles
-
to taste
chopped fresh parsley
Instructions
- Preheat the oven to 325°F and grease a casserole dish.
- In a bowl, mix shredded chicken, buffalo sauce, and ranch dressing until well combined.
- Boil water in a large pot, add salt, and cook the pasta until al dente, then drain.
- In a saucepan, melt butter, whisk in flour, and cook until golden.
- Gradually add half and half, whisking until smooth, then add milk.
- Simmer the mixture until thick, then season with salt and pepper and add cheeses until melted.
- Combine cheese sauce with pasta and buffalo chicken mixture.
- Layer half of the pasta mixture in the casserole dish, add cheese, then top with the remaining pasta and cheese.
- Bake for 15 minutes until bubbly and golden.
- Let rest for a few minutes before serving with optional toppings.
Nutrition Facts (estimated)
Servings
12
Calories
551
Total fat
33g
Total carbohydrates
37g
Total protein
25g
Sodium
1483mg
Cholesterol
106mg
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