Buffalo Chicken Mac and Cheese Recipe

Ingredients

Chicken Seasoning

• 1 pound chicken breast, boneless, skinless
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper

Main Ingredients

• 1 tablespoon olive oil
• 1–1/2 cup chicken broth
• 1–1/2 cup milk of choice (2% recommended)
• 1–1/2 cup whole wheat elbow noodles
• 1/4 cup mild buffalo sauce
• 2 cups shredded cheddar cheese, divided

Garnish

• Fresh chopped curly parsley, to garnish (optional)

Instructions

1. Cut the chicken breast into small cubes. In a mixing bowl, combine chicken cubes with onion powder, garlic powder, dried parsley, kosher salt, and ground pepper. Mix well until all pieces are evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook until golden brown, about 5 minutes, stirring occasionally.
3. Reduce heat to low, then pour in chicken broth and milk. Allow the mixture to come to a gentle simmer so the flavors meld.
4. Add whole wheat elbow noodles to the simmering liquid. Continue to simmer for 10-12 minutes or until noodles are tender, stirring occasionally to prevent sticking.
5. Stir in the buffalo sauce and 1 cup of shredded cheddar cheese. Mix well until the sauce becomes thick, creamy, and cheesy.
6. Divide mac and cheese among serving bowls. Top each with the remaining cheese while still hot. Optionally, transfer to a baking dish, sprinkle with remaining cheese, and broil until golden brown on top for a fancy finish.
7. Sprinkle fresh chopped curly parsley on top if desired and serve immediately for best flavor.

Notes

• You can substitute chicken breast with other proteins like chicken thighs or your preferred protein choice.
• Any pasta that meets your dietary needs can replace whole wheat elbow noodles; chickpea or lentil pasta are healthier alternatives.
• Use a healthier buffalo sauce with no added sugar for a better nutritional profile.
• Vegetable broth or water can be used instead of chicken broth to suit dietary preferences.
• Any milk type is fine, but 2% milk offers a balanced creaminess.
• Store leftovers in the refrigerator for up to 4-5 days and reheat in the microwave. You can also freeze leftovers for up to 3 months.