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Buffalo Chicken Mac and Cheese


  • 3 pounds boneless/skinless chicken breasts
  • 1 1-ounce packet of dry Ranch mix
  • 6 tablespoons butter
  • 1 12-ounce bottle of your favorite buffalo sauce
  • 3 eggs (beaten)
  • 1 can cheddar cheese soup
  • 3 cups uncooked macaroni
  • 1 cup milk
  • 12-16 ounces shredded cheese (such as cheddar) 
  • 1/2 cup sour cream
  • Seasoning to taste (salt, pepper, dry mustard, oregano, etc.)


  1. Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker
  2. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken
  3. Cook on low for five TO six hours (until chicken is cooked through)
  4. Once chicken is ready, boil and drain the macaroni and set aside 
  5. Melt butter and grated cheese in a saucepan over medium heat
  6. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken
  7. Cook on high for about 2 hours

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