Description
A comforting blend of classic mac and cheese with zesty buffalo chicken, perfect for family dinners or game day feasts.
Ingredients
- 8 ounces elbow macaroni
- 2 cups cooked chicken breast, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons green onions or chives (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until it turns a light golden color.
- Gradually add the milk while stirring constantly to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes.
- Stir in the cream cheese until melted and smooth, then add the cheddar and mozzarella cheeses, mixing until everything is creamy and well-combined.
- Fold in the cooked macaroni and shredded chicken until all ingredients are fully combined. Season with garlic powder and smoked paprika, then give it a taste!
- If desired, garnish with chopped green onions or chives before serving.
Notes
For an even richer flavor, consider using smoked cheddar cheese. Adjust heat level by using mild buffalo sauce or adding hot elements to taste. Pre-shredded cheese can save time but may affect meltability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American