Directions
- 1Boil the pasta in water seasoned with chicken bouillon and salt.
- 2Cook until al dente, then drain and set aside.
- 3In a pot over medium-high with olive oil, cook the seasoned chicken breasts until they reach 165°F.
- 4Remove, set aside, and dice.
- 5Lower the heat to medium.
- 6In the same pot, melt the butter.
- 7Add the flour and whisk for about 30 seconds.
- 8Add garlic, onion powder, paprika, salt, and pepper.
- 9Whisk for a couple of seconds to bloom the spices.
- 10Slowly pour in the milk while whisking, then add the heavy cream.
- 11Add half of each cheese (save the rest for layering).
- 12Stir until smooth and creamy.
- 13Turn off the heat.
- 14Add the cooked pasta, diced chicken, and buffalo sauce.
- 15Mix well.
- 16In a baking dish, layer mac and cheese, cheese, mac and cheese, then cheese on top.
- 17Bake at 350°F for 25 minutes.
- 18Broil for a few minutes to brown the top, watch it closely so it doesn’t burn.
Ingredients
- 3 chicken breasts
- 1.5 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt
- pepper
- 2 tbsp olive oil
- 2 cups uncooked pasta
- 1 tbsp chicken bouillon
- 4 tbsp butter
- 4 tbsp flour
- 1.75 cups milk
- 2 cups heavy cream
- 1.5 cups mozzarella
- 1.5 cups Monterey Jack
- 2 cups sharp cheddar
- 0.5 cup buffalo sauce
Equipment
potbaking dish
Tips
- Broil for a few minutes to brown the top, watch it closely so it doesn’t burn.
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