buffalo mac and cheese noodles and company

There’s something about this traditional comfort food that’s so delightful when the weather turns chilly and bellies growl for something warm and wholesome.įortunately, Bend has an abundance of incredible mac and cheese. Now that we’ve got that out of the way, I should state for the record that I adore mac and cheese.

How many calories are in this recipe? This recipe serves 4 people and is 748 calories per serving.Public service announcement: if you embark on a mission to find your city’s best mac and cheese, consider spreading your research over several weeks instead of consuming twelve metric tons of cheesy goodness in a 48 hour period.

While most chicken broths and BBQ sauces are gluten free, it’s always a good idea to check the labels to confirm.

Can I make this recipe gluten free? Of course! Simply substitute gluten free macaroni noodles into the dish.

It pairs perfectly with this BBQ Mac and Cheese!

Can I use pulled pork instead of shredded chicken? Yes! I highly recommend substituting in some of this Smoked Pulled Pork for the chicken.

Toss the veggies into the dish at the end with the pasta. Drizzle the veggies with olive oil and top with salt and pepper. Broccoli and cauliflower florets or diced bell peppers and zucchini all work great. Prior to starting the mac and cheese recipe, place veggies on a baking sheet.

Can I add vegetables to the recipe? Yes, instead of the cooked, shredded chicken, add some roasted veggies to the dish.You’ll also want to substitute vegetable broth for the chicken broth. The cheesy BBQ sauce is so good on it’s own, you can definitely make the dish without the chicken. Can I make this recipe vegetarian? Yes! Simply omit the chicken.Stir everything together, then transfer to a serving bowl and top with fresh cilantro.Add shredded chicken and barbecue sauce to the pot with the cooked macaroni noodles.Add shredded mozzarella cheese and stir continuously until the cheese has melted into the sauce.Reduce the heat to medium and add onion powder, garlic powder, kosher salt and black pepper.Whisk consistently until the cheese is melted and smooth. In a separate large pot on the stove over medium high heat, add cream cheese and chicken broth.Cook macaroni noodles in a large pot of boiling water until al dente.

Buffalo mac and cheese noodles and company