Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese Dish Guide

Five in 25

Serves 2

Five Ingredients

1 lb chicken tenderloins

1/3 cup favorite buffalo sauce (more or less to taste)

8 oz cavatappi

8 oz evaporated milk

8 oz medium cheddar cheese, freshly grated

From the Pantry

½ cup flour

¼ cup olive oil

Preheat your air fryer to 425 or oven to 450 with convection if possible.

Brush the oil on a baking tray and coat the tenderloins with the oil. Spread the flour on a plate and season with salt and pepper. Thoroughly coat the tenders in the flour and place on the oiled baking tray. Place in the air fryer/oven for 12-15 minutes or until cooked through and lightly browned. Optionally you can flip them halfway through as the side making contact with the baking sheet will brown faster. You can also bread these and pan fry them in a thin layer of oil in a skillet but baking them uses less calories and is more hands-off.

Meanwhile, in a pot add the pasta and just enough water to cover it. Bring to a boil and season with salt. Keep in mind this is not a pot full of water so do not season like you normally would for pasta. Cook for 7-8 minutes or until al dente and stirring often. Most of the water will evaporate or be absorbed by the pasta. Once al dente, drain off any excess water leaving just a bit in the pot with the pasta. Add in the milk and freshly grated cheese. Turn heat to low and stir until cheese is just incorporated. Remove from heat and allow to rest for 5 minutes. Cheese sauce will tighten up as it cools and rests.

Take the chicken and place in a large bowl with the buffalo sauce. Toss to coat.

Bowl up the mac and top with the chicken tenders. Optionally garnish with green onions and/or more buffalo sauce.