Ingredients:
- 8 oz elbow macaroni
- 1 lb cooked chicken breast, shredded
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup cream cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Directions:
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Cook macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add heavy cream and buffalo sauce to the saucepan, stirring until heated through.
- Add cream cheese, stirring until melted and smooth.
- Add shredded cheddar and mozzarella, stirring until fully melted and creamy.
- Add shredded chicken and cooked macaroni to the sauce, stirring to coat evenly. Season with salt and pepper to taste.
- Pour the macaroni mixture into the prepared baking dish.
- Sprinkle panko breadcrumbs on top if desired.
- Bake for 20-25 minutes, until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 530 kcal | Servings: 4
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