Student Style Buffalo Chicken Mac and Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 7-9
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (7 1/4 ounce) boxes macaroni and cheese mix
  • 2
    (12 1/2 ounce) cans chicken, drained
  • 12
    cup Frank's red hot sauce (or other hot sauce, I guess. Franks though! Best! I use more than this, I really enjoy it)
  • 1
    cup cheese, shredded (I prefer cheddar)
  • 13
    cup bleu cheese salad dressing
  • 12
    teaspoon chili powder (optional)
  • 12
    cup breadcrumbs (optional)
  • 13
    cup parmesan cheese, grated (optional)
Advertisement

DIRECTIONS

  • Preheat oven to 375.
  • Prepare mac and cheese according to box instructions (I didn't include the ingredients the box might call for, since they're all different).
  • While mac and cheese is cooking, mix chicken with hot sauce and blue cheese. I broke up the bigger chunks of chicken to make it more consistent, but that's up to you.
  • In a 9x12 dish, pour about half the mac and cheese.
  • Add the chicken/hot sauce/blue cheese in another layer, and cover with the rest of the mac and cheese.
  • Add about half of the shredded cheese and mix a bit, so the layers aren't precise but still somewhat there.
  • Sprinkle the rest of the shredded cheese on top.
  • Bake for about 20 minutes.
  • Optionally, sprinkle the remaining ingredients (y'know, the optional ones) on top. (Now, I'm no expert. I've made this once and I did this part half way through cooking, but I suppose I could've done it at the beginning).
  • Bake for another 20 minutes or so. I chose arbitrarily, when it seemed completely heated through.
  • Serve! I served it with salad, because it's definitely pretty heavy with all that cheese and pasta. Enjoy.
Advertisement