I Made the CHEESIEST Buffalo Chicken Mac & Cheese for Me and Baby ☺️

Ingredients

• 8 oz Cheddar Cheese (shredded)
• 8 oz Pepper Jack Cheese (shredded)
• 8 oz Mozzarella Cheese (low‑moisture, shredded)
• 4 oz Goat Cheese (soft, crumbled)
• 1 lb Rotisserie Chicken (shredded, skin removed)
• 1 lb Cavatappi Pasta (uncooked)
• 4 tbsp Butter (unsalted, divided)
• 2 tbsp All-Purpose Flour (for roux)
• 2 tbsp Garlic (minced)
• 2 tbsp Onion (grated)
• 3 cup Evaporated Milk (full‑fat, from two 12‑oz cans)
• 0.5 cup Collagen Powder (unflavored, adds protein)
• 1 cup Frank's RedHot Buffalo Sauce (zero‑calorie wing sauce)
• 1 tsp Dijon Mustard (ground)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Butter (softened, for greasing baking dish)

Instructions

1. Prepare Cheeses

   Shred the cheddar, pepper jack, and mozzarella. Reserve about 12 oz of the shredded mixture for layering and topping; set the rest aside for the sauce.

   Time: PT5M

2. Shred Chicken

   Pull the meat off a store‑bought rotisserie chicken, discard the skin, and shred into bite‑size pieces (about 1 lb).

   Time: PT3M

3. Prep Aromatics

   Mince 2 tbsp garlic and grate 2 tbsp onion.

   Time: PT3M

4. Make Roux

   In a saucepan melt 4 tbsp butter over medium heat. Add minced garlic and grated onion, sauté 1 min. Sprinkle 2 tbsp flour, whisk constantly for 2 min until lightly golden.

   Time: PT4M

   Temperature: medium heat

5. Create Cheese Sauce

   Gradually whisk in 3 cup evaporated milk, stirring until the mixture thickens (about 4 min). Add 0.5 cup collagen powder, 1 tsp salt, and 0.5 tsp black pepper. Remove from heat.

   Time: PT5M

6. Flavor the Sauce

   Stir in 1 cup Frank's RedHot buffalo sauce, 1 tsp Dijon mustard, and the 4 oz crumbled goat cheese until smooth. Then fold in the shredded cheddar, pepper jack, and mozzarella (reserve portion already set aside).

   Time: PT5M

7. Cook Pasta

   Bring a large pot of salted water to a boil. Add 1 lb cavatappi and cook al dente (about 8‑9 min). Reserve 1 cup pasta water, then drain.

   Time: PT10M

   Temperature: boiling

8. Combine Pasta, Chicken, and Sauce

   In the large mixing bowl, combine cooked cavatappi, shredded rotisserie chicken, and the cheese‑buffalo sauce. Add a splash of reserved pasta water for extra sauciness.

   Time: PT3M

9. Assemble in Baking Dish

   Grease a 9×13‑inch baking dish with 1 tbsp butter. Spread half of the mac‑and‑cheese mixture, sprinkle half of the reserved shredded cheese, add the remaining mixture, and top with the rest of the reserved cheese.

   Time: PT5M

10. Bake and Broil

    Bake in a preheated oven at 375°F for 25‑30 min, until bubbling and golden. Switch to broil for 2‑3 min to crisp the top, watching closely to avoid burning.

    Time: PT32M

    Temperature: 375°F

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

32 g

Fiber

3 g