Buffalo Chicken Mac-N-Cheese Recipe #378574
Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well.
Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture.
by Cluich
25 min | 5 min prep
SERVES 8
- 1 lb elbow macaroni, uncooked (preferrably the large variety)
- 24 ounces chicken breasts, cooked and shredded
- 2 1/2 cups low-fat milk
- 1/4 cup flour
- 3 cups sharp cheddar cheese, shredded
- 8 ounces buffalo wing sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup celery, chopped
- hot sauce, to taste (optional)
- Cook the macaroni in a pot of boiling salted water.
- While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
- Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts.
- When the pasta is done, drain it and stir in the cheese mixture and the celery.
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5 stars