By Madi G.
Buffalo Chicken Mac and Cheese
13 steps
Prep:45minCook:30min
Updated at: Sat, 17 Aug 2024 22:53:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
37
High
Nutrition per serving
Calories885.4 kcal (44%)
Total Fat43.6 g (62%)
Carbs68.1 g (26%)
Sugars8.3 g (9%)
Protein53.2 g (106%)
Sodium690.1 mg (35%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Shred the gruyere, gouda, and cheddar into a bowl and mix together.
Step 2
Preheat oven to 425
Step 3
Butterfly all 3 chicken breasts for faster cooking. Season with garlic salt and pepper.
Step 4
Cook the chicken for ~20 minutes or until 165°F internal temp. Remove from oven and put into a bowl for shredding.
Step 5
Boil a large pot of water and cook your macaroni noodles until al dente, ~8 minutes.
Step 6
While the pasta cooks, shred your chicken.
Step 7
Strain the pasta
Step 8
In a separate bowl, whisk together your desired amount of Frank's Red Hot with the cream cheese until smooth.
Step 9
In a pot, melt the butter and whisk in the flour until smooth. Let the roux simmer until fragrant, stirring often.
Step 10
Slowly whisk in the milk. Once smooth, season with pepper. As soon as the sauce starts to bubble, remove from heat and mix in half of your cheese mixture.
Step 11
In a large mixing bowl, combine the chicken, noodles, cheese sauce, and Frank's + cream cheese together.
Step 12
Spoon this mixture into a casserole dish (you may need 2 dishes) and top with the rest of the shredded cheese and breadcrumbs. Bake at 425 until golden and bubbly, ~30 minutes.
Step 13
Top with more hot sauce and ranch. Enjoy!
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