Ingredients:
1 lb elbow macaroni
2 cups cooked chicken, shredded
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup cream cheese
1/2 cup buffalo sauce
2 cups milk
1/4 cup butter
1/4 cup flour
1/2 cup breadcrumbs
2 tbsp olive oil
Fresh parsley for garnish
Salt and pepper to taste
Directions:
Cook the macaroni according to the package instructions. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
Slowly whisk in the milk, stirring constantly until thickened (about 5-7 minutes).
Stir in the cream cheese until smooth, then add shredded cheddar, mozzarella, and buffalo sauce. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the shredded chicken and cooked macaroni to the sauce. Stir to coat the pasta and chicken evenly.
In a small pan, heat olive oil and toast the breadcrumbs until golden brown.
Transfer the buffalo mac and cheese to a serving dish, sprinkle the toasted breadcrumbs on top, and garnish with fresh parsley.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 620 kcal per serving
