Description
Experience a creamy, spicy casserole that blends mac and cheese with buffalo flavor while incorporating nutritious cauliflower. Perfect for family dinners or gatherings!
Ingredients
2 cups cooked elbow macaroni
2 cups shredded cooked chicken
2 cups cauliflower florets
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup cream cheese
1/2 cup buffalo sauce
Salt and pepper to taste
Chopped green onions for garnish
Instructions
1. Start by boiling the elbow macaroni until it’s perfectly al dente. Drain the pasta and set it aside.
2. In a saucepan, melt the butter and whisk in the flour to create a roux. Gradually stir in the milk, allowing the mixture to thicken. Once it’s reached the desired consistency, add the cream cheese, cheddar cheese, and buffalo sauce. Stir until the sauce is smooth and creamy.
3. In a large bowl, mix the cooked shredded chicken, steamed cauliflower florets, and the cooked macaroni. Pour the creamy buffalo sauce over the top and gently stir until all the ingredients are evenly coated.
4. Preheat your oven to 375°F (190°C). Grease a baking dish and transfer the mixture into it. Bake for 20 minutes, or until the top is golden brown and bubbly.
5. Once the dish is ready, garnish with chopped green onions and serve hot.
Notes
Use cooked, shredded chicken for best results—rotisserie chicken works great.
Adjust the buffalo sauce to control heat.
Try alternative cheeses like Monterey Jack or Pepper Jack for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg