1.5 cups shredded buffalo chicken (see separate recipe)
1 tbsp panko bread crumbs
Instructions
Preheat oven to 350 degrees. In a medium to large
pot, over medium heat, whisk together chicken
stock, milk, and flour. Whisk until flour is
completely dissolved. Cook until bubbly, about 5-
7 minutes.
Stir in granulated garlic, onion powder, salt, and
both cheeses. Stir until smooth, about 3 minutes.
Remove from heat.
Place pasta in an 8 x8 baking pan coated with
cooking spray. Mix shredded chicken in with
pasta. Pour cheese sauce over pasta and chicken
then stir until it is all evenly coated.
Sprinkle bread crumbs over top and bake at 350
degrees for 45 minutes, or until bubbly. Let
sit for 3 minutes then enjoy.
Make ahead instructions- The chicken for this
recipe can be make ahead of time and frozen. Or
you can make entire recipe ahead of time and
freeze in portions. Or you can assemble and
freeze before baking. Let thaw overnight in the
refrigerator then proceed with cooking
instructions.
Originally Submitted
2/27/2015
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