Ingredients
2 cups cooked chicken, shredded or cubed
2 cups elbow macaroni, cooked
1 cup Buffalo sauce
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup blue cheese crumbles (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
Green onions and fresh parsley for garnish
Directions
Make the sauce: In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in heavy cream and Buffalo sauce. Bring the sauce to a simmer and cook until it thickens, about 3 to 4 minutes.
Add the cheese: Remove from heat and stir in cheddar and mozzarella cheese until fully melted and smooth. Season with salt and pepper to taste.
Combine everything: Toss the cooked macaroni and chicken into the sauce, making sure everything is coated well.
Bake: Transfer the mixture to a greased baking dish. Top with blue cheese crumbles if desired. Bake in a preheated oven at 190°C or 375°F for 15 to 20 minutes until golden and bubbly.
Serve: Garnish with fresh parsley and green onions. Enjoy the ultimate comfort food with a kick!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 500 kcal per serving
