Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Nonstick cooking spray

  • 1

    pound skinless, boneless chicken breasts (3 to 4), cut into bite sized pieces

  • 1

    tablespoon hot sauce (such as Frank's Red Hot)

  • 8

    ounces dried elbow macaroni (2 cups dry)

  • 1

    12-ounce can evaporated fat-free milk

  • 1

    cup low-fat milk

  • 3

    ounces American cheese slices, torn

  • ¾

    cup shredded cheddar cheese (3 oz)

  • 1

    small red onion, finely chopped (about ½ cup)

  • 1

    rib celery, finely chopped (about ½ cup)

  • ¼

    cup low-fat milk

  • 1

    ounce crumbled blue cheese (optional)

Directions

Lightly coat a large nonstick skillet with cooking spray. Brown chicken in skillet over medium heat. Remove skillet from heat; add the hot sauce and toss to coat the chicken. Meanwhile, cook pasta in 2 quarts of boiling water for 4 minutes. Drain. Coat the inside of a 3-1/2 or 4 quart slow cooker with cooking spry. Add the evaporated milk, 1 cup milk, American cheese, cheddar cheese, cooked pasta, onion, celery and browned chicken to cooker. Stir well to combine. Cover and cook on low-heat setting for 3 hours. Stir in the 1/4 cup milk until creamy. If desired, sprinkle with blue cheese. Serves 4-6


Nutrition

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