Ingredients:

  • 1 lb (450g) Elbow Macaroni
  • 3 cups (450g) Shredded Rotisserie Chicken Breast
  • 1 tbsp (15ml) Unsalted Butter
  • 8 oz (225g) Full-Fat Cream Cheese, softened
  • 2 cups (500ml) Whole Milk
  • 1/2 cup (120ml) Buffalo Wing Sauce
  • 2 cups (225g) Sharp Cheddar Cheese, shredded
  • 1/2 tsp (3g) Garlic Powder
  • 1/4 tsp (1.5g) Smoked Paprika
  • 1/2 cup (50g) Panko Breadcrumbs
  • 1/2 cup (50g) Blue Cheese Crumbles
  • 2 tbsp (30g) Melted Butter
  • 2 stalks (60g) Sliced Green Onions

Instructions:

  1. Boil a large pot of salted water. Add the macaroni and cook for 2 minutes less than the package directions (al dente). Drain the pasta and toss with 1 tbsp (15ml) of butter to prevent sticking.
  2. Over medium heat in the same pot, melt the softened cream cheese and whole milk, whisking constantly until the mixture is hot and bubbly.
  3. Stir in the buffalo sauce, garlic powder, and smoked paprika.
  4. Gradually fold in the shredded cheddar cheese, stirring until the sauce is completely smooth and glossy.
  5. Gently fold in the shredded rotisserie chicken and cooked macaroni until every piece is coated in the sauce.
  6. Preheat oven to 400°F (200°C). Pour the mixture into a 9x13 inch baking dish.
  7. Mix Panko breadcrumbs with melted butter and sprinkle evenly over the top.
  8. Top with blue cheese crumbles and sliced green onions, then bake until the top is golden and bubbling.