Buffalo Chicken Macaroni and Cheese
Healthy comfort food made with Banza macaroni and cheese, buffalo pulled chicken, extra red hot, and topped with panko and cilantro! So delicious, but without all the extra calories and fats!
Servings: 2 people
- 1 box Banza Macaroni and Cheese
- 1-1.5 lbs organic chicken breast
- 1/2 cup chicken bone broth
- 1/2 cup Frank's Red Hot
- 2 cloves garlic smashed or chopped
- 1/3 cup unsweetened almond milk
- 1/2 stick unsalted butter melted
- 3/4 cup panko
- 1/2 cup fresh cilantro chopped
Take chicken, broth, garlic, and red hot, and cook on HIGH in slow cooker for 3 hours.
20 minutes before planning to eat, preheat oven to 350 degrees F.
Make Banza Mac and Cheese according to box instructions.
Take finished mac and cheese, and transfer to a small greased baking dish. Pour in extra almond milk and mix in. This will help prevent it from drying out in the oven.
Turn off crock pot and remove lid. Using two forks, shred chicken directly in crock pot. Take 1 cup of shredded buffalo chicken (or more if you'd like), and mix into mac and cheese in baking dish.
Take bowl with melted butter and mix panko into it (add more panko if too liquidy). Sprinkle panko/butter mixture over top of of mac and cheese. Drizzle extra red hot over panko if desired.
Bake for 10 minutes with tin foil. Top with fresh chopped cilantro before serving.