Buffalo Chicken Mac and Cheese
Ingredients
The pasta and sauce
-
16
ounces
short pasta (such as cavatappi or elbow macaroni)
-
4
cups
milk
-
2 ½
cups
water
-
2
tablespoons
butter
-
2
tablespoons
flour
-
½
teaspoon
salt
-
1
tablespoon
ranch powder
-
½
teaspoon
smoked paprika
-
3
cups
shredded cheddar cheese
-
1
cup
shredded Monterey Jack cheese
-
2
ounces
cream cheese (cut into cubes)
-
⅓
cup
buffalo wing sauce
-
2
tablespoons
buffalo wing sauce (for garnish)
The toppings
-
¼
cup
diced celery
-
2
tablespoons
sliced green onions
The chicken
-
12
ounces
frozen breaded chicken tenders
Instructions
- Bake the chicken fingers according to package directions and chop them coarsely, reserving some for garnish.
- Melt butter in a large pot over medium heat, then whisk in flour until combined.
- Add water and whisk until smooth, then stir in milk and bring to a simmer.
- Stir in pasta, salt, ranch powder, and smoked paprika, cooking until the pasta is done.
- Lower the heat and mix in the cheeses and buffalo sauce, stirring until smooth.
- Add the chopped chicken to the pasta mixture and combine well.
- Drizzle additional buffalo sauce over the top and garnish with reserved chicken, celery, and green onions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
508
Total fat
24g
Total carbohydrates
55g
Total protein
27g
Sodium
780mg
Cholesterol
103mg
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