Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked, shredded chicken
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup cream cheese
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the elbow macaroni according to package instructions, then drain.
- In a large pot, combine the shredded chicken, buffalo sauce, cream cheese, and milk over medium heat. Stir until the cream cheese is melted and the mixture is smooth.
- Add the cooked macaroni to the pot and stir to combine.
- Stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue to cook until the cheese is melted and everything is heated through.
- Serve hot, garnished with chopped green onions.
Notes
Cook the pasta al dente and use rotisserie chicken for added flavor. Adjust the spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg