Ingredients
– 2 cups elbow macaroni
– 2 cups cooked and shredded chicken
– 1 cup Buffalo sauce (adjust to taste)
– 3 cups sharp cheddar cheese, grated
– 1 cup cream cheese
– 1 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs (for topping)
– 2 tablespoons butter (for topping)
– Chopped green onions (for garnish, optional)
Equipment Needed
– Large pot
– Large skillet
– Baking dish (9×13 inches)
– Mixing spoon
– Colander
– Whisk
– Oven
Step-by-Step Instructions
To kick things off, I start by boiling a large pot of salted water to cook the elbow macaroni, following the package instructions for al dente pasta. While the pasta is cooking, I take my large skillet and add the shredded chicken along with the Buffalo sauce. I heat it gently on medium-low, allowing those flavors to meld together beautifully. The smell is divine! Once the pasta is ready, I drain it and add it to the skillet with the chicken and sauce mixture, stirring it all together. The vibrant red sauce against the pasta is just eye-catching! (See the next page below to continue steps…)