This mac n cheese is ooey, gooey cheesy goodness with a buffalo kick! It’s best to plan ahead with this one as I make the buffalo chicken in the slow cooker and then the entire dish bakes for 45 minutes to an hour. Macaroni and cheese is one of my favorite comfort foods and this twist is a total crowd pleasure.
- 1 pound chicken
- 1 cup chicken broth
- ¾ cup buffalo sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 pound macaroni pasta, uncooked
- 4 cups shredded cheddar cheese
- 1 (12 ounce) can evaporated milk
- 1 cup milk
- 4 ounces Challenge Cream Cheese
- green onions and blue cheese for garnish, if desired
1Add chicken, chicken broth, buffalo sauce, garlic powder, paprika, pepper, and salt to slow cooker. Stir until combined and cook on high for 2 to 3 hours. (Could be more or less time depending on your slow cooker. My chicken was done right at 2 hours.)
2Remove cooked chicken from slow cooker, shred, and return to slow cooker.
3Add pasta, cheddar cheese, evaporated milk, milk, and cream cheese to slow cooker.
4Mix and cook on high for about 45 minutes to 1 hour, or until pasta is cooked.
5Garnish with blue cheese crumbles and green onions if desired and serve.