Buffalo Chicken Macaroni and Cheese
By smleonard
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
- 3/4 cup shredded cheddar cheese (3 oz)
- 1 small red onion, finely chopped (about 1/2 cup)
- 1 rib celery, finely chopped (about 1/2 cup)
- 1/4 cup low-fat milk
- 1 ounce crumbled blue cheese (optional)
Details
Servings 4
Preparation time 30mins
Adapted from cooksillustrated.com
Preparation
Step 1
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
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