Name: Buffalo Chicken Mac & Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; Gefen Noodles, Elbows; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Chicken Breast Skewer; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll; McCormick Gourmet™ Organic Onion Powder; El Guapo Garlic Powder; Lucerne Table Cream, Light; McCormick® Smoked Paprika & Onion Seasoning; Primo Taglio Cheese Slices, Mild Cheddar, Cracker Cut; Spike Seasoning, Original; Boar's Head Bold Chipotle Gouda Cheese; Rous Colby Jk Crk Ct; McCormick® Air Fryer Loaded Seasoning Mix

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1: Preheat oven to 350°F.

2: Cube the chicken breast and season with Lawry’s season salt, Cavenders seasoning, smoke paprika, onion powder, and garlic powder.

3: Cook elbow noodles according to package directions.

4: In a pan, melt butter over medium heat and add flour to make a roux.

5: Gradually whisk in heavy cream and milk until smooth.

6: Add shredded cheeses and stir until melted and combined.

7: Combine cooked noodles, seasoned chicken, and cheese sauce in a baking dish.

8: Bake for 20 minutes at 350°F and then increase the temperature to 375°F for another 20 minutes until bubbly.

Buffalo Chicken Mac & Cheese

Serves 6

20 mins prep

40 mins cook

60 mins total

What you need

How to make

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