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- 2 cups elbow macaroni - 1 lb boneless skinless chicken breast, cut into bite-sized cubes - 1 cup spicy buffalo sauce - 4 cups low-sodium chicken broth To make this dish, start with elbow macaroni. It cooks well and absorbs flavor. Next, use boneless, skinless chicken breast. Cut it into small cubes for quick cooking. Spicy buffalo sauce adds heat and tang. Adjust the amount to your taste. Low-sodium chicken broth keeps the dish moist without too much salt. - 1 cup sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - ½ cup cream cheese, softened Now, let’s talk cheese! Sharp cheddar cheese brings a bold flavor. Mozzarella cheese adds creaminess and stretch. Lastly, cream cheese makes the sauce rich and smooth. Mix these cheeses for a perfect blend. - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste - Chopped green onions for garnish Seasonings are key! Garlic powder and onion powder give depth to the flavors. Use salt and black pepper to enhance everything. For a fresh touch, add chopped green onions on top. They provide color and a mild onion flavor. First, heat the olive oil in a large pot over medium-high heat. Add the chicken cubes. Season them with salt, black pepper, garlic powder, and onion powder. Sauté the chicken for about 5-7 minutes. Look for a nice golden color and make sure it cooks all the way through. The chicken should reach an internal temperature of 165°F (75°C). This step gives your dish great flavor and texture. Once the chicken is cooked, lower the heat to medium. Pour the spicy buffalo sauce into the pot. Stir well to coat the chicken evenly. Let it cook for 2 minutes. This helps blend the flavors and adds that rich, tangy taste that makes this dish special. You can adjust the amount of sauce based on your spice preference. Next, carefully pour in the low-sodium chicken broth. Bring the mixture to a gentle boil. Be careful not to let it boil too hard. Add the elbow macaroni and stir to combine. Lower the heat and cover the pot. Cook for about 8-10 minutes, stirring occasionally. You want the pasta to be tender and absorb a good amount of the broth. When the pasta is cooked, reduce the heat to low. Mix in the softened cream cheese. Stir until it melts and becomes creamy. Gradually add the shredded cheddar and mozzarella cheese. Keep stirring until all the cheese melts into a smooth sauce. This is where the magic happens, turning your dish into a creamy delight. Taste your dish now. You may want to adjust the seasoning. Add more salt, black pepper, or buffalo sauce if needed. Once it tastes just right, it’s ready for serving. Scoop the Buffalo Chicken Mac & Cheese into bowls. For a pop of color, sprinkle chopped green onions on top. Enjoy this warm, cheesy meal! Using a deep pot or Dutch oven is key. It helps heat evenly and prevents spills. I love my Dutch oven for this dish. It holds all the ingredients well and cooks them nicely. Stirring is important too. I recommend stirring gently but often. It keeps the pasta from sticking and ensures even cooking. To boost the flavor, try adding more spices. Smoked paprika adds a nice touch. You can also use cayenne pepper for more heat. It’s all about finding the right balance. If the buffalo sauce is spicy, add cream cheese slowly. It will help tone down the spice and add creaminess. Serving your mac and cheese in fun bowls makes it pop. You can sprinkle extra cheese on top. Broil it for a minute to get a bubbly crust. It looks great and tastes even better! Adding chopped green onions not only adds color, but it also gives a fresh taste. You could even serve with celery sticks on the side for a crunchy contrast. {{image_4}} You can make this dish even more fun by swapping ingredients. Instead of using cubed chicken breast, try shredded rotisserie chicken. It saves time and adds great flavor. You can also mix up the cheese. If you want a sharper taste, use pepper jack cheese. For a creamier feel, go with gouda. Each swap brings a new twist to the dish. If you prefer less heat, look for mild buffalo sauce. You can also use a mix of buffalo sauce and ranch dressing for a creamier touch. For those who love it hot, add a few dashes of your favorite hot sauce. This will give your mac and cheese a nice kick without overpowering the flavors. Need gluten-free options? Choose gluten-free elbow macaroni. There are many good brands available now. If you're avoiding dairy, try dairy-free cheese. There are great cheese substitutes made from nuts or soy that melt well. These swaps make this dish friendly for various diets while keeping it delicious. To keep your Buffalo Chicken Mac & Cheese fresh, use airtight containers. Glass or plastic containers both work well. Make sure the food cools to room temperature before sealing. This helps prevent moisture buildup. Store it in the fridge for up to three days. If stored properly, you can enjoy the flavors for a while. When warming leftovers, I suggest using the stovetop for the best results. Place the mac and cheese in a pot over low heat. Stir in a splash of milk or broth to keep it creamy. Avoid using the microwave, as it can dry out the dish. Heat gently, stirring often, until warmed through and creamy. Yes, you can freeze Buffalo Chicken Mac & Cheese! Portion it into airtight containers before freezing. Be sure to leave some space at the top, as it will expand. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it slowly on the stovetop, adding a little milk or broth for creaminess. You can serve a few tasty sides to balance your meal. Here are some great options: - Celery sticks: They add crunch and freshness. - Carrot sticks: These provide a sweet contrast. - Garden salad: A light salad can balance the creaminess. - Garlic bread: This brings a warm touch to the meal. Yes, you can make this dish ahead of time. Here are some tips: - Cook and cool: Prepare the dish and let it cool completely. - Store properly: Place it in an airtight container in the fridge. - Reheat slowly: When ready to eat, reheat it on low heat. This keeps it creamy. You can easily adjust the heat level. Here’s how: - For more spice: Add extra buffalo sauce or some cayenne pepper. - For less spice: Use a mild buffalo sauce or add cream cheese. This will tone down the heat. Yes, it works great for meal prep. Here are some best practices: - Portion out servings: Divide into single servings for easy access. - Use clear containers: This helps you see what you have ready. - Label with dates: Keep track of how fresh each meal is. Buffalo Chicken Mac & Cheese combines easy steps and tasty ingredients. You start with pasta, chicken, and spicy sauce, then blend in cheese. The end result is creamy and flavorful. Remember to adjust spices to suit your taste and consider alternative ingredients for variety. If you store leftovers right, they stay fresh for lunches later. Meal prep makes this dish even more fun. Enjoy cooking and get creative with your version of this comfort food classic!

Buffalo Chicken Mac & Cheese One Pot

Get ready to indulge in a creamy and spicy twist on a classic favorite with this Buffalo Chicken Mac & Cheese recipe! This one pot wonder is quick to prepare and packed with flavor, featuring tender chicken, rich cheeses, and zesty buffalo sauce. Perfect for busy weeknights or game day gatherings, it's sure to be a hit with family and friends. Click through to explore the full recipe and transform your dinner into a delicious comfort food experience!
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Ingredients
  

2 cups elbow macaroni

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

2 tablespoons extra virgin olive oil

1 cup spicy buffalo sauce (adjust to taste)

4 cups low-sodium chicken broth

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

½ cup cream cheese, softened

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Chopped green onions for garnish

Instructions
 

In a large, deep pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the cubed chicken breast and season generously with salt, black pepper, garlic powder, and onion powder. Sauté the chicken for about 5-7 minutes, or until it is golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).

    Once the chicken is fully cooked, reduce the heat to medium. Pour in the buffalo sauce, and stir well to coat the chicken evenly. Let it cook for an additional 2 minutes to blend the flavors.

      Carefully pour in the chicken broth and bring the mixture to a gentle boil. Be careful not to let it boil too vigorously.

        Add the elbow macaroni to the pot, stirring to combine. Lower the heat to a simmer and cover the pot. Cook for about 8-10 minutes, stirring occasionally, until the pasta is tender and has absorbed a good amount of the liquid.

          After the pasta is cooked, reduce the heat to low. Mix in the softened cream cheese and stir until fully melted and creamy. Then, gradually add the shredded cheddar and mozzarella cheese, mixing until all the cheese is melted and incorporated into a smooth, cheesy sauce.

            Taste the mixture and adjust the seasoning with more salt, black pepper, or buffalo sauce to meet your flavor preferences.

              Serve the Buffalo Chicken Mac & Cheese hot, generously garnished with chopped green onions for a splash of color and freshness on top.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4-6

                  Presentation Tips: For an extra touch, serve in individual bowls and sprinkle with additional cheese before placing under a broiler for 1-2 minutes to create a bubbly, golden cheese crust. Add a side of celery sticks for crunch!