SEARCH
More 2 Photos

Buffalo Chicken Macaroni and Cheese Recipe

Recipe by: Mknepp511

"Kicked up macaroni and cheese. Easy, quick way to use up left over chicken (leftovers from slow cooker buffalo chicken on allrecipes.com is perfect)."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
  • 3Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
  • 4Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
  • 5Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.
Footnotes
  • Cook's Note:
  • Top the macaroni and cheese with another layer of celery and blue cheese before baking, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 304 cals
  • 1/2 pound cubed cooked chicken
  • 2 tablespoons hot sauce, or to taste
  • 2 tablespoons ranch dressing, or to taste
  • 1 (7.25 ounce) package macaroni and cheese mix
  • 1/4 cup margarine
  • 1/4 cup 2% milk
  • 2 stalks celery, chopped
  • 2 tablespoons crumbled blue cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    304
    15%
  • Fat:
    15.2
    23%
  • Carbs:
    24.3
    8%
  • Protein:
    17
    34%
  • Cholesterol:
    37
    12%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like