Buffalo Chicken Mac & Cheese
Throw it together and bake it! A true one pan recipe with no pre-cooking needed.
Ingredients
- 2 cups raw chicken breast or canned chicken (16 oz)
- 1/2 cup buffalo wing sauce
- 2 cups uncooked elbow macaroni, large
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup + extra to sprinkle cheddar cheese
- season to taste - pepper, garlic powder, onion powder
Instructions
- Grease an 8x8 or 9x9 pan. Preheat oven to 425°.
- Dice chicken breasts in large bite size pieces or drain canned chicken.
- In a small bowl, combine chicken broth, heavy cream, cheddar cheese and seasoning. Season to taste - I used a good sprinkle of black pepper, garlic powder and onion powder. Add uncooked elbow macaroni to the liquid, stir well and dump it into the greased pan.
- In the same bowl you used for the macaroni and liquid, pour buffalo wing sauce over the chicken and stir until the chicken is coated. Pour the chicken on top of the noodles. Sprinkle a small amount of cheddar cheese on top.
- Cover the pan with aluminum foil and bake for about 30 minutes or until macaroni is al dente. Carefully remove aluminum foil to avoid a steam burn, stir the dish and let it sit for about 5 minutes to set up before serving. Enjoy!
Notes
Serves 3-4 people or 2 really hungry people! I usually serve it with a spinach and lettuce salad and it serves 3. Double the recipe for a bigger family and bake in a 9x13 pan.
I used large elbow macaroni, but regular size works just fine.