Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup cream cheese (softened)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (melted, for breadcrumbs)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, garlic powder, onion powder, milk, and half of the cheddar cheese. Stir until well mixed.
- Add the cooked macaroni to the chicken mixture and mix until all the pasta is coated.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
- If using breadcrumbs, mix them with the melted butter and sprinkle over the cheese layer for added crunch.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30