Buffalo Chicken Mac and Cheese
Spice up your mac and cheese with this easy Buffalo Chicken twist, loaded with cheese, chicken, and bacon. Ready in just 25 minutes!
Ingredients
- 12 oz. cellentani pasta or rigatoni, penne, etc.
- 2 cups chopped cooked chicken or turkey
- 2 tablespoons olive oil divided
- 1 small red onion diced
- 3 cloves garlic minced
- 1 can 15 oz. sweet creamed corn
- 4 oz. 1/3 less fat cream cheese cubed
- 1/2 cup low-fat milk
- 2-5 tablespoons Frank's hot WINGS Sauce
- 1/2 teaspoon each of chili powder cumin, smoked paprika, salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese adjust to taste
- 1 cup shredded mozzarella cheese adjust to taste
- 1-3 tablespoons crumbled blue cheese optional
- 4 strips bacon cooked and crumbled
Instructions
- Cook the pasta in boiling, salted water until al dente, following the package instructions. Drain and set aside.
- In a large nonstick skillet, heat one tablespoon of olive oil over medium-high heat. Sauté the diced onions for about 5 minutes until they become soft and slightly golden. Add the minced garlic and sauté for an additional 30 seconds.
- Reduce the heat to medium and mix in the creamed corn, cream cheese, 1/2 cup of milk, 2-5 tablespoons of buffalo hot sauce, and the spices. Stir until the cream cheese is fully melted. Next, incorporate the cheddar and mozzarella cheeses, stirring until both cheeses are melted.
- Add the cooked chicken, crumbled bacon, and blue cheese (if using) to the mixture. Stir in the pasta until everything is well-coated, adding more milk if necessary to reach your desired consistency. Optionally, garnish with fresh parsley before serving.