Buffalo Chicken Mac & Cheese
Shredded buffalo style chicken in creamy mac and cheese.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
-
kraft mac and cheese |
* |
| 3 | each |
chicken tenders
or up to 4 each |
*
|
| ¼ | cup |
red hot pepper sauce
or any hot sauce |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
-
kraft mac and cheese |
* |
| 3 | each |
chicken tenders
or up to 4 each |
*
|
| 59 | ml |
red hot pepper sauce
or any hot sauce |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
Directions
Coat bottom of frying pan with light layer of butter and sprinkle with cayenne pepper.
Prepare chicken by poking with fork multiple times on each side.
Add chicken to frying pan at medium heat and use a cooking brush to cover the chicken with buffalo sauce.
Sprinkle cayenne pepper over the chicken. Cook chicken all the way through.
While chicken is cooking. Prepare Kraft Mac and Cheese as stated on the box.
Once chicken is cooked to completion, place chicken in shallow bowl. Begin shredding chicken.
Shredding tips: use two forks, use one to hold the chicken in place and the other to tear off pieces.
Once Mac and Cheese is prepared, and chicken is all shredded, add the chicken to the macaroni and cheese. Stir together.
For extra kick, add a dash of Buffalo sauce to the mixture.
