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To make this tasty dish, gather these ingredients: - 1 lb boneless, skinless chicken breasts, cubed - 1 tablespoon olive oil - 1 cup buffalo sauce (mild or hot, based on preference) - 1 cup chicken broth - 1 cup whole milk - 8 oz elbow macaroni - 2 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh scallions, chopped (for garnish) - Crumbled blue cheese (optional, for garnish) You can swap ingredients if needed. For chicken, use turkey or tofu. If you want less spice, a mild sauce works great. You can also use vegetable broth instead of chicken broth. If you lack elbow macaroni, try penne or fusilli. For a creamy touch, swap whole milk for heavy cream. For best taste, I recommend these brands: - Chicken: Bell & Evans or Perdue for quality chicken. - Buffalo Sauce: Frank's RedHot for a classic flavor. - Broth: Swanson or Pacific Foods for rich chicken broth. - Cheese: Cabot or Tillamook for sharp cheddar. - Pasta: Barilla or Ronzoni for reliable elbow macaroni. Using these brands enhances the overall flavor of your Instant Pot Buffalo Chicken Mac and Cheese. Start by gathering all your ingredients. You will need: - 1 lb boneless, skinless chicken breasts, cubed - 1 tablespoon olive oil - 1 cup buffalo sauce - 1 cup chicken broth - 1 cup whole milk - 8 oz elbow macaroni - 2 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh scallions, chopped - Crumbled blue cheese (optional) Make sure your Instant Pot is clean and ready to use. 1. Sauté the Chicken: Turn on the Instant Pot and set it to sauté mode. Add the olive oil and let it heat up. Once hot, add the cubed chicken. Season it with salt, pepper, garlic powder, and onion powder. Cook for about 5 minutes or until the chicken turns brown. 2. Add the Sauce: Pour the buffalo sauce over the chicken. Stir well to coat the chicken evenly. 3. Layer the Pasta: Add the chicken broth next. Then, sprinkle the elbow macaroni on top. Do not stir it. This helps the pasta cook evenly and not stick together. 4. Pressure Cook: Close the lid of the Instant Pot. Make sure the valve is set to sealing. Set it to cook on high pressure for 4 minutes. 5. Release Pressure: After 4 minutes, turn the valve to venting to release the pressure quickly. Be careful as hot steam will come out. Remove the lid slowly. 6. Mix Cheeses and Milk: Stir in the whole milk along with the shredded cheddar and mozzarella cheeses. Mix until everything is melted and creamy. If the mac and cheese is too thick, add a bit more milk to reach your desired consistency. 7. Final Touches: Taste your dish. Adjust the seasonings if needed. 8. Serve: Dish out the mac and cheese hot. Garnish with chopped scallions and crumbled blue cheese if you like. - Cheese: Always use freshly shredded cheese. Pre-shredded cheese has fillers that can make it clump. - Milk: If the mix is too thick, add milk a little at a time until you get a creamy texture. - Pasta Cooking: Layering the pasta without stirring helps prevent it from sticking together during cooking. This method gives you a creamy, flavorful dish that everyone will love! To get the best texture for your Buffalo chicken mac and cheese, follow these steps: - Use freshly shredded cheese. It melts better than pre-shredded versions. - Stir in the cheese slowly. This helps it melt evenly. - If the mix feels too thick, add a splash of milk. This keeps it creamy. - Use the right pasta. Elbow macaroni holds the sauce well. Adjusting the spice level is easy: - For a milder dish, use mild buffalo sauce. - Add more milk for a creamier and less spicy mix. - To make it spicier, use hot buffalo sauce or add cayenne pepper. - You can also sprinkle red pepper flakes on top for extra heat. Want to save time? Here are some tips: - Prep the chicken the night before. This cuts down on cooking time. - Use frozen pre-cooked chicken. Just add it to your pot directly. - Measure your ingredients ahead of time. This speeds up the cooking process. - Clean as you go. It makes the kitchen less messy after cooking. These tips will help you create a delicious Buffalo chicken mac and cheese with ease! {{image_2}} You can add fun ingredients to make this dish your own. Here are some ideas: - Cooked bacon: Adds a nice crunch and smoky flavor. - Diced bell peppers: These give color and a sweet taste. - Spinach or kale: Great for adding greens and extra nutrients. - Ranch seasoning: Mix this in for a creamy twist. Feel free to mix and match these extras. They can all work well in the base recipe. While sharp cheddar and mozzarella are classic, you can change things up with other cheeses. Here are my favorites: - Pepper jack: This adds a spicy kick. - Cream cheese: Makes the dish super creamy and rich. - Gouda: Offers a smoky flavor that pairs well with buffalo sauce. Try using one or two of these cheeses to see what you like best. You can swap out elbow macaroni for other pasta shapes. Here are some great options: - Penne: Its tubes hold the cheese sauce well. - Shells: These can trap the sauce inside, making each bite tasty. - Fusilli: The spirals help catch the sauce and bits of chicken. Experiment with different pasta shapes to find your favorite! To store your Buffalo Chicken Mac and Cheese, let it cool first. Use airtight containers for best results. You can keep leftovers in the fridge for up to three days. Make sure to label the containers with the date. This helps you track freshness and avoid waste. When you're ready to enjoy leftovers, reheat them in the microwave. Place the mac and cheese in a microwave-safe dish. Add a splash of milk to keep it creamy. Heat in short bursts of one minute. Stir in between to ensure even heating. You can also reheat on the stove over low heat. Stir gently to avoid burning. Freezing is a great option for longer storage. Use freezer-safe containers to prevent freezer burn. Make sure to leave some space in the container for expansion. Buffalo Chicken Mac and Cheese can stay fresh in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat as mentioned above for the best flavor and texture. You can use barbecue sauce for a different flavor. Ranch dressing also works well. You can mix hot sauce with plain yogurt for a creamy twist. If you want a milder dish, try sweet chili sauce. Each option gives a unique taste to your mac and cheese. Yes, you can make this dish ahead of time. Prepare it as usual and let it cool. Store it in an airtight container in the fridge. When you’re ready to eat, just reheat it on the stove or in the microwave. Add a splash of milk to keep it creamy. This mac and cheese stays fresh for about 3 to 5 days. Make sure it is in a sealed container to keep it from drying out. Always check for any off smells or changes before eating leftovers. Enjoy your tasty meal safely! This blog post covered the essential ingredients and steps for making Instant Pot Buffalo Chicken Mac and Cheese. We discussed ingredient swaps and recommended brands for great flavor. You learned about cooking techniques, tips for texture, variations, and how to store your dish. Remember, this dish is flexible, so feel free to customize it to your taste. Enjoy experimenting with flavors and textures, and I'm sure you'll create a meal you'll love!

Instant Pot Buffalo Chicken Mac and Cheese

Spicy Buffalo Chicken Mac & Cheese is the ultimate comfort food you'll crave! This creamy, cheesy dish combines tender chicken and zesty buffalo sauce for a flavor explosion. It's easy to make in your Instant Pot, taking just 25 minutes from prep to plate. Explore this delicious recipe to add some spice to your dinner! Click through now to get all the details and try this mouthwatering twist on a classic favorite.
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Ingredients
  

1 lb boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

1 cup buffalo sauce (mild or hot, based on preference)

1 cup chicken broth

1 cup whole milk

8 oz elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh scallions, chopped (for garnish)

Crumbled blue cheese (optional, for garnish)

Instructions
 

Turn the Instant Pot to the sauté function and heat the olive oil. Once hot, add the cubed chicken and season with salt, pepper, garlic powder, and onion powder. Sauté until the chicken is browned (about 5 minutes).

    Pour in the buffalo sauce and mix well to coat the chicken.

      Add the chicken broth and then sprinkle the elbow macaroni over the top without stirring. This helps prevent pasta from sticking together.

        Close the lid of the Instant Pot and ensure the valve is set to sealing. Set to manual high pressure for 4 minutes.

          Once cooking time is complete, quickly release the pressure by turning the valve to venting. Carefully remove the lid.

            Stir in the whole milk and shredded cheeses (both cheddar and mozzarella) until fully melted and creamy. If the mixture is too thick, add a little more milk until desired consistency is reached.

              Taste and adjust seasonings if necessary.

                Serve hot, garnished with chopped scallions and crumbled blue cheese if using.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

                    - Presentation Tips: Serve in bowls and drizzle a little extra buffalo sauce on top for flair, sprinkle with scallions, and offer additional blue cheese on the side.