Buffalo Chicken Macaroni and Cheese

Kicked up macaroni and cheese. Easy, quick way to use up left over chicken (leftovers from slow cooker buffalo chicken on allrecipes.com is perfect).

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 304 Calories

Ingredients

• ¼ cup margarine
• 2 stalks celery, chopped
• 1 (7.25 ounce) package macaroni and cheese mix
• 2 tablespoons ranch dressing, or to taste
• 2 tablespoons crumbled blue cheese
• ¼ cup 2% milk
• 2 tablespoons hot sauce, or to taste
• ½ pound cubed cooked chicken

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.