Healthy Buffalo Chicken Macaroni and Cheese

Half a month back, I made my well known Slow Cooker Shredded Buffalo Chicken. It is really outstanding amongst other wild ox chicken plans I have ever constructed! Also, it’s overly simple to make!

In any case, when I make a group of this formula in the moderate cooker, it makes a ton and except if you are taking care of a gigantic group there will be bunches of extras. Beneficial thing this formula freezes incredible for future suppers – simply try to hold up in 1 – 2 cup divides so you don’t have an enormous lump of destroyed chicken to etch separated!

In all honesty – despite the fact that I am a brought up Buffalo young lady – I never attempted wild ox chicken macintosh and cheddar before this.

Buffalo Chicken Mac and Cheese

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Recipe by organizeyourselfskinny Course: MainCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

A creamy, spicy buffalo chicken mac and cheese topped off with a buttery toasted panko. Be sure to check out the video just above the recipe for a super quick and easy visual how-to guide!

Ingredients

  • 1 lb package whole grain pasta shells (Delallo is my favorite), cooked very al Dente

  • 2 tablespoons butter

  • ¼ cup flour

  • 4 cups % or 2% milk

  • 2 cups chicken stock

  • 1 teaspoon granulated garlic

  • 1 teaspoon onion powder

  • ¼ cup hot sauce (Frank’s is the best)

  • 4 cups shredded sharp cheddar cheese

  • Grated romano (or parmesan)

  • ½ teaspoon salt

  • 1½ – 2 cups Shredded buffalo chicken (use this slow cooker recipe)

Directions

  • Preheat oven to 350 degrees
  • In a medium to large pot, over medium heat, cook the butter until melted and then whisk in the flour until pasty, about 1-2 minutes.
  • Whisk in the chicken stock and milk.
  • Cook over medium high heat until bubbly, about 5-7 minutes. Whisk as it cooks to keep milk from burning to the bottom of the pan
  • Whisk in granulated garlic, onion powder, salt, and hot sauce. Cook until hot and just starting to bubble, not boiling though.
  • Remove from heat and stir in both cheeses. Stir until smooth, about 3 minutes.
  • Stir in the shredded chicken.
  • Taste for salt.
  • Place pasta in an 9 x 13 baking pan coated with cooking spray.
  • Pour Buffalo chicken sauce over pasta and then stir until it is all evenly coated.
  • Cover with foil and bake for 50 minutes.
  • Remove foil and bake for another 5-10 minutes, or until hot and bubbly.
  • Remove from the oven and then let it sit for about 5 minutes and serve hot.

Notes

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