Buffalo Chicken Mac 'n Cheese

By moddie2bert

Recipe courtesy of Deb Murray on Cooking with Deb on her Facebook page.

Ingredients

• 1 pound frozen chicken tenders (approx 6)
• 3 cups rigatoni pasta, uncooked
• 3 cups chicken stock
• 1 small onion, chopped
• 2 ribs celery, chopped
• 1 large carrot peeled and chopped
• 2/3 cup wing sauce
• 1 tablespoon ranch seasoning (optional)
• 1/2 cups whipped cream cheese
• 1 cup shredded sharp cheddar
• 1 cup shredded Swiss
• 1/2 cup gorgonzola crumbles, divided
• 1 cup Cheddar French Fried Onions, smashed

Preparation

Step 1

Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker. Stir and secure the pressure cooker lid. Press the rice function and set timer for 10 minutes. When cook time is complete, open and stir in the cream cheese till dissolved. Add the cheddar, Swiss and half the gorgonzola and again stir till dissolved. Sprinkle with cheddar onion rings and remaining gorgonzola.