Buffalo Chicken Mac and Cheese
A creamy, spicy dish that combines cheesy macaroni with shredded chicken and buffalo sauce for a hearty meal.
Ingredients
- 1 piece boneless, skinless chicken breast (about ½ pound)
- 1/3 cup blue cheese dressing
- 8 ounces cavatappi pasta (or macaroni)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 1 cup milk
- 1/4 cup buffalo sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups shredded cheddar cheese
- 2 ounces softened cream cheese
Instructions
- Cook the chicken in a pot covered with water, bringing it to a gentle boil for 15-20 minutes until fully cooked. Shred the chicken and toss it with blue cheese dressing.
- Bring a large pot of salted water to a boil and cook the cavatappi or macaroni until al dente. Drain and set aside.
- In a pot over medium heat, melt the butter and stir in the flour, cooking for about a minute. Add the tomato paste and mix well.
- Slowly pour in the heavy cream and milk, stirring continuously until smooth. Bring to a simmer.
- Add buffalo sauce, hot sauce, mustard powder, onion powder, salt, and pepper. Gradually stir in the cheddar and cream cheese until melted and creamy.
- Mix in the shredded chicken and then fold in the cooked pasta until evenly combined. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.