Description
A creamy and spicy twist on traditional mac and cheese, made with buffalo chicken and cooked in a crockpot.
Ingredients
Scale
- 1 lb elbow macaroni, cooked and drained
- 2 large boneless, skinless chicken breasts
- 1 jar mild buffalo wing sauce
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tbsp caramelized onion butter seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place the chicken breasts into the crockpot and season evenly with salt, black pepper, garlic powder, onion powder, and caramelized onion butter seasoning.
- Add the cream cheese on top, then pour the buffalo wing sauce over everything.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and easy to shred.
- Shred the chicken directly in the crockpot and stir to combine with the sauce and cream cheese.
- Pour in the heavy cream, then add mozzarella and cheddar cheese. Stir until fully melted and smooth.
- Add the cooked macaroni and mix until evenly coated in the creamy buffalo sauce.
- Let the mixture sit on warm for about 10 minutes to thicken slightly before serving.
Notes
- This dish can be made spicier by using hot buffalo sauce.
- For a vegetarian option, substitute chicken with cooked cauliflower or chickpeas.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg