Description
A comforting and flavorful dish of creamy Buffalo chicken mac and cheese cooked in a slow cooker.
Ingredients
Scale
- 2 cups cooked pasta (elbow macaroni or shells)
- 2 cups shredded chicken (rotisserie or boiled)
- 1 cup buffalo sauce
- 2 cups shredded cheese (cheddar or blend)
- 1 cup cream cheese
- 1/2 cup milk
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Gather your cooked pasta and shredded chicken.
- Combine the cooked pasta, shredded chicken, and buffalo sauce in the slow cooker.
- Add the cream cheese in small chunks and stir to blend.
- Pour in the milk and gently stir everything together.
- Sprinkle the shredded cheese over the top and season with salt and pepper.
- Cover the slow cooker and set it to low for 180-240 minutes.
- Once cooked, stir to combine and serve hot with green onions on top.
Notes
Make-ahead options available; can also be baked in the oven at 350°F (175°C) for 30-40 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg