Saturday, December 8, 2012

Buffalo Chicken Mac and Cheese

I don't know what it is about Buffalo Sauce that gets me giddy. I love just about any recipe containing it. Macaroni and Cheese being no exception. This mac and cheese is going to be my new favorite. Rich, creamy, and beyond good!

Buffalo Chicken Mac and Cheese
Heavily Adapted from

1 pound elbow macaroni (I used small shells)
2 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank’s)
6 oz. cream cheese (I used reduced fat)
1/4 cup milk
1/8 cup sour cream
1/3 cup blue cheese dressing (I used Wishbone light)
3 cups shredded cheese, divided (I used reduced fat sharp cheddar)
1/2 cup crumbled blue cheese
chopped green onions

Preheat the oven to 350 degrees F.

Boil pasta in salted water according to package instructions. Drain and transfer to a 13 X 9 inch baking dish.

In a medium saucepan over low heat mix together cream cheese, blue cheese dressing ,buffalo sauce, milk, sour cream and 1 1/2 cups of the shredded cheddar stirring often, until well blended. Add chicken and pour over the pasta and toss.

Sprinkle remaining cup of cheese over the top of the pasta.

Bake until golden, approximately 30-40 minutes. Top with crumbled blue cheese and green onions.


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