Description
A creamy, cheesy macaroni and cheese bowl topped with spicy buffalo chicken and drizzled with ranch.
Ingredients
12 oz Cavatappi or Elbow pasta
2 cups cooked chicken, diced or shredded
1/2 cup buffalo hot sauce (e.g., Frank's RedHot)
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 tsp garlic powder
Salt and pepper to taste
Optional: Blue cheese crumbles, ranch dressing, and sliced green onions for topping
Instructions
Step 1: Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
Step 2: In a small bowl, toss the cooked chicken with the buffalo hot sauce until well coated. Set aside to marinate.
Step 3: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Step 4: Slowly whisk in the milk, ensuring no lumps form. Continue cooking and stirring until the sauce thickens and begins to bubble.
Step 5: Remove the saucepan from the heat. Stir in the garlic powder, salt, pepper, shredded cheddar, and Monterey Jack cheese until the sauce is completely smooth.
Step 6: Fold the cooked pasta and the buffalo chicken into the cheese sauce until everything is evenly coated.
Step 7: Serve immediately in bowls, topped with blue cheese crumbles, a drizzle of ranch, and green onions if desired.
Notes
For a crispier finish, transfer the mixture to a baking dish, top with extra cheese and breadcrumbs, and broil for 3 minutes.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Pasta & Noodles
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 1150mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
