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Buffalo Chicken Mac And Cheese

DinnerTool's picture
Watch as Chef/mom Ariane Duarte cooks one of DinnerTool's Slow Cooker Showdown contest finalist recipe submissions.
Ingredients
  Chicken breasts 4 Large, diced
  Onion 1 Large, diced
  Garlic 2 Clove (10 gm), chopped
  Hot sauce 1 Cup (16 tbs) (extra hot)
  Elbow macaroni 2 Cup (32 tbs), uncooked
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Black peppercorns 1⁄4 Teaspoon, freshly cracked
  Cheddar and muenster cheese 3⁄4 Pound, diced
  Japanese bread crumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
  Blue cheese 1⁄2 Cup (8 tbs), crumbled
Directions

GETTING READY
1) Spray the inner surface of a slow cooker with non-stick cooking spray.

MAKING
2) In a skillet, cook the chicken breasts until browned, set aside in a bowl.
3) In a large frying pan, cook the onions and garlic in hot sauce until the onions are tender.
4) Stir in the chicken breasts until the chicken pieces are thoroughly coated with the sauce mixture.
5) In the slow cooker, add the chicken mixture and spread evenly at the bottom.
6) Then add the uncooked Elbow macaroni, milk, salt, black pepper, Muenster and Cheddar cheese. Mix all the ingredients thoroughly.
7) In a mixing bowl, add the Japanese bread crumbs, melted butter and blue cheese.
8) Mix the ingredients and spread evenly over the chicken and cheese in the slow cooker.
9) Cover the slow cooker and set it on low for 3 hours.

SERVING
10) Spoon the Buffalo Chicken Mac and Cheese on plates and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Slow Cooked
Ingredient: 
Chicken Breast
Interest: 
Easy
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
195 Minutes
Ready In: 
0 Minutes
Servings: 
8

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