Buffalo Chicken Macaroni and Cheese

By February 21, 2012

Submitted by  Jill S.

Ingredients:

  • 1 pound frozen chicken tenders – approx 6
  • 3 cups rigatoni Pasta – uncooked
  • 3 cups chicken stock
  • 1 small onion chopped
  • 3 ribs celery chopped
  • 4 large carrots peeled and chopped
  • 2/3 cup hot wing sauce
  • 1 tablespoon ranch seasoning
  • ½ cups light whipped cream cheese
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Light Jarlesburg or Swiss Cheese or Mozzarella
  • 1/2 cup Feta cheese or Gorgonzola cheese

Preparation:

  • Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker.
  • Stir and secure the pressure cooker lid.
  • Press the rice function and set timer for 10 minutes.
  • When cook time is complete, open and stir in the cream cheese till dissolved.
  • Add the cheddar, Swiss and Feta and again stir till dissolved.
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Comments

One Response to “Buffalo Chicken Macaroni and Cheese”

  1. Angie says:

    Made this. It was good. Here are my suggestions/what I plan to do different next time.

    1. Use the whole box of pasta. There was plenty of “sauce”.

    2. Chop up the chicken before it goes in. We did it after…either way, I just think it’s easier to do it before hand. FYI, I just used fresh tenders and it was fine.

    3. It was a little soupy (which is why I think more pasta next time)…so I added more cream cheese. I think I probably used a total of 1 – 1 1/2 c.

    4. It needed a little salt…but I would just have people do that on their own. Also, I used blue cheese…so if you use feta, you won’t need salt!

    Strange think happened when I set the pot. I selected “rice”, then set the time for 10 minutes. BUT, once it came to temperature and displayed the time, it said 12! So, I just unplugged it when there were 2 minutes left, but I just thought that was weird. Any feedback on that one??

    [Reply]

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