- 1/2 pound cubed cooked chicken
- 2 tablespoons hot sauce, or to taste
- 2 tablespoons ranch dressing, or to taste
- 1 (7.25 ounce) package macaroni and cheese mix
- 1/4 cup margarine
- 1/4 cup 2% milk
- 2 stalks celery, chopped
- 2 tablespoons crumbled blue cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
- Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
- Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.
05/01/2018
recipepes.com
Buffalo Chicken Macaroni and Cheese, recipe
PT15M
PT1H
5
455 calories
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