Stovetop Buffalo Chicken Macaroni and Cheese
This buffalo chicken macaroni and cheese recipe is exactly what you need to spice up your weeknight routine. Ready in 40 minutes, this is one pasta recipe that the entire family will love.
Prepare the chicken breasts:
Over medium heat, add olive oil to a non-stick skillet. Season and cook the chicken for 5-6 minutes per side or until cooked through. Set side to cool.
Next, using two forks, shred the chicken in a bowl and set it aside.
Prepare the sauce:
In an oven safe saucepan, add butter and AP flour over medium/low heat to form a roux.
Once the roux begins to bubble, slowly add the milk to form a béchamel sauce. Use a whisk to incorporate the flour mixture into the milk.
Once all of the milk is added, and the sauce is smooth and creamy you will begin to add the Velveeta and mozzarella cheese. Cube the Velveeta cheese so it melts faster. Stir until well combined.
Next, add the hot sauce and stir until it is well combined. Reduce the heat to low. Add reserved pasta water if the sauce begins to tighten. This will loosen it back up.
Serving: 1serving, Calories: 824kcal, Carbohydrates: 79g, Protein: 54g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 1902mg, Potassium: 985mg, Fiber: 3g, Sugar: 12g, Vitamin A: 1246IU, Vitamin C: 13mg, Calcium: 568mg, Iron: 2mg