Does a creamy mac and cheese loaded with shredded chicken and bacon sound good to you? Then this Buffalo Chicken Mac and Cheese recipe is perfect for you.
After you boil the pasta, you’ll only need one skillet to put together this yumminess. The recipe calls for cooked chicken so I just bought a ready made rotisserie chicken to make it quicker and easier for a weeknight meal.
You’ll be surprised to see that this mac and cheese recipe calls for a can of creamed corn. Surprisingly, it kind of just disappears when all is said and done. You don’t really taste it and you don’t notice the corn when you’re eating it. It’s like a secret veggie hidden inside!
Between the shredded cheese, cream cheese and creamed corn, what you end up with is a rich and creamy smooth mac and cheese. It’s not dry at all and tastes like heaven.
Wing sauce and spices give this macaroni and cheese some kick but it’s not overly “hot”. The recipe would taste just as good if you left out the spiciness. And the chicken and bacon can also be optional as well.
1 box cavatappi pasta
2 cups cooked chicken, shredded or chopped
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
15 oz can creamed corn
4 oz cream cheese, softened
1/2 cup milk
3 tablespoons Frank’s Hot WINGS Sauce
1/2 teaspoon chili pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese (I used shredded Velveeta)
1/4 cup crumbled bacon (I used Oscar Mayer Real Bacon Bits)
1. Boil pasta in salted water until al dente. Drain and set aside.
2. In a large skillet over medium high, heat olive oil. Cook onions for about 5 minutes, add garlic and cook for an additional minute.
3. Turn down heat to medium and add creamed corn, cream cheese, milk, wing sauce and spices. Cook until cream cheese is completely melted. Add shredded cheese and continue cooking until cheese is melted.
4. Stir in the chicken, bacon and cooked pasta. Mix until coated well. If sauce is too thick, stir in a little more milk as needed.
Recipe adapted from Carlsbad Cravings.