Description
A creamy and spicy twist on the classic mac and cheese, filled with tender chicken and zesty buffalo sauce, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked pasta (elbow macaroni, shells, or penne)
- 2 cups shredded chicken (rotisserie or boiled)
- 1 cup buffalo sauce
- 2 cups shredded cheese (cheddar or cheese blend)
- 1 cup cream cheese
- 1/2 cup milk (whole, almond, or oat)
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Prep the pasta: Cook the pasta according to package instructions, ensuring it remains al dente. Drain and set aside.
- Combine ingredients: In your slow cooker, mix together the cooked pasta, shredded chicken, and buffalo sauce. Stir until everything is well-coated.
- Add creaminess: Break the cream cheese into small chunks and drop them into the mixture. Pour in the milk, stirring to blend.
- Sprinkle the shredded cheese on top and season with salt and pepper.
- Slow cook: Cover the slow cooker and set it on low for 3-4 hours. Stir occasionally to ensure even melting.
- Serve it up: Once cooked, scoop portions into bowls, sprinkling green onions on top. Enjoy hot!
Notes
Best served hot; garnish with green onions for added flavor and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg