Buffalo Chicken Mac & Cheese Bake
Ash: “Let’s be honest.
This is not diet food. This is victory food.
It hugs you. It burns you. It stretches when you scoop it like it knows you already failed the assignment and decided to enjoy it anyway.
Protein? Check. Carbs? Check. Regrets? Absolutely.
Wouldn’t change a thing.”
Recipe: Buffalo Chicken Mac & Cheese Bake
Ingredients:
12 oz elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
4 oz cream cheese
1 to 1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups cooked shredded chicken
1/2 cup buffalo sauce
Salt and pepper, to taste
Green onion, optional
Ranch, optional for serving
Instructions:
Preheat oven to 375°F.
Lightly grease a baking dish.
Cook elbow macaroni according to package directions until al dente. Drain and set aside.
In a large pot, melt butter over medium heat.
Whisk in flour and cook for about 1 minute to form a roux.
Slowly whisk in milk until smooth.
Add cream cheese and stir until melted.
Stir in cheddar cheese and mozzarella until the sauce is creamy.
Add buffalo sauce and mix until combined.
Season with salt and pepper to taste.
Stir in cooked shredded chicken.
Add cooked macaroni and mix until fully coated.
Transfer everything to the prepared baking dish.
Top with extra cheddar and mozzarella if desired.
Bake for 20–25 minutes, or until hot, bubbly, and borderline criminal.
Top with green onion and drizzle with ranch if desired.
Serve warm.
AI Disclosure: AI-assisted artwork based on my original writing, characters, recipe direction, and layout. I do not claim the artwork is hand-drawn.
