Buffalo Chicken Macaroni and Cheese

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Love Buffalo Chicken?  Love Macaroni and Cheese?  You’ll LOVE Buffalo Chicken Macaroni and Cheese.

Casual Entertaining.

I’m a huge fan of anything that says CASUAL. And entertaining. So, when I was challenged by Dreamfields to create a recipe using their Elbow Macaroni with a Casual Entertaining theme, my mind raced and the excitement kept me up nights.

Literally. Dreams of what to do with macaroni kept me awake for hours. So I’m odd…this is me.

At my house, the entertaining seems to center around College Football. Pizza, chips, salsa. Chicken Wings.

Buffalo Chicken Wings.

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Could I turn my favorite pasta into a football fan pleasing pot of deliciousness?

Turns out I could.

One of the best pizzas in my opinion is Buffalo Chicken Pizza, full of mozzarella, Buffalo Sauce, juicy chicken, and Ranch dressing. It just so happens that these flavors are equally impressive mixed into macaroni and cheese. Perhaps even more impressive. The cheese sauce is creamy and smooth, the chicken adds just the right bite, the Buffalo Sauce and Ranch combine as a team versus competitors. Topped with a little cilantro to garnish and zing and you are talking full on happiness in each and every bite.

I hope you’ll give it a shot at your next football hangout, picnic, or average Tuesday night.

I promise it will no longer be average.

Enjoy!

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Buffalo Chicken Macaroni and Cheese

Ingredients

  • 1 Box Elbow Pasta
  • 2 tablespoons extra virgin olive oil
  • 1.5-2.5 pounds Boneless, Skinless Chicken Breasts, chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • Salt & Pepper, to taste
  • 8 ounces shredded mozzarella cheese
  • 1 cup Low Sodium Buffalo Sauce
  • ½ cup prepared Fat Free Ranch dressing
  • 3 tablespoons chopped fresh cilantro

Instructions

  1. Prepare elbow pasta according to package instructions.
  2. While water for pasta is coming to a boil, begin preparing chicken. Sauté chicken in the olive oil, garlic and onion powders until cooked through and golden, about 6-8 minutes. Once cooked, add ½ cup of Buffalo Sauce. Keep over low heat, stirring occasionally.
  3. In a separate pot, melt butter over medium low heat. When melted, whisk in flour. Whisk constantly for one minute. Slowly add milk and cream, and continue to whisk. Increase to medium heat and bring to a boil. When boiling, reduce heat to low and add cheese. Season with salt and pepper as desired. Keep warm until pasta is cooked.
  4. When elbows are ready, drain and return to pot. Add cheese sauce, remaining Buffalo Sauce, Ranch dressing and chicken. Stir until well combined. Serve as desired, topping with cilantro and additional shredded cheese, if desired.

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