Buffalo Chicken Mac and Cheese


This is another yummy casserole, in fact we are using the leftovers as a side dish tonight with the Pesto Chicken. Again I cheated a bit for time sake and used the diced cooked chicken breast from the freezer section. I also threw in some cooked bacon bits...everthing is better with bacon, right? Enjoy!

1 lb. pasta { I used Piccolinni...the little shells}
3 boneless, skinless chicken breasts, cooked & cubed
1 tbsp. flour
4 to 6 tbsp. butter
1 1/2 cups milk
4 oz. grated monterrey jack cheese {half a brick. plus more for topping}
1/3 cup sharply shredded cheddar cheese
1/3 cup buffalo wing sauce {Frank's Red Hot is my favorite!!!}
1/3 cup Panko bread crumbs
Ranch dressing, to taste
Here's what you'll need to get started... Cook pasta according to package directions, drain, and return to pot. While the pasta is cooking, heat saucepan over medium heat and add the butter. Add the flour once the butter is melted and bubbly. Whisk together to create a little roux and then cook for about 1-2 minutes until it starts to get a little golden in color. Add in the milk and turn the heat down to low. Stir until the milk thickens and add in the cheeses. Stir until the mixture is smooth. Now add in the wing sauce...and mix well. You can add some salt & pepper to taste if you want. Lightly grease a 9x13 baking dish and add the pasta & cubed chicken. Mix well so that the chicken is evenly distributed throughout the pasta. Pour cheese sauce on top and make sure everything's evenly coated for maximum taste. Now sprinkle with bread crumbs and extra cheese. I think seasoned croutons or crushed Ritz crackers would be even better than the Panko. . Bake at 375 for about 25 minutes or until cheese is golden brown. Remove from oven and drizzle with extra wing sauce. Side salad and viola'!


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