CALORIES: 340G
FAT: 23.5G
FIBER: 2G
PROTEIN: 19G
Super easy, super delicious, buffalo mac and cheese recipe to make the crowd go wild. This can also be made classic, without buffalo flavor. Set it and forget it in your favorite crockpot.
Cookware & Utensils
SKILL: EASY
TIME: 2.5HRS
SERVINGS: 6-8
TYPE: AMERICAN
Ingredients
- 12 oz cavatappi, shell or elbow pasta
- 16 oz cream cheese
- 3 cups pepper jack cheese, shredded
- ¼ cup blue cheese (optional)
- 10 oz can Rotel tomato with green chilis
- ½ cup Frank’s Red Hot buffalo sauce
- 2 cups broccoli
- ½ cup celery
- ½ cup green onion
Instructions
Prepare the ingredients
Boil 12 oz box of pasta in a large pot according to package directions, usually 8 mins for al danté. Once cooked, drain pasta and rinse with cold water to prevent sticking. While pasta is cooking, chop 2 cups of broccoli and ½ cup of celery in small pieces, about the size of the pasta or whatever size you like. No judgement here.
Combine in Crockpot
Add all these ingredients to your crockpot – cooked pasta, 10 oz can of Rotel tomatoes, 16 oz of cream cheese, 3 cups shredded pepper jack cheese, chopped broccoli and celery. No need to stir right now. Set the crockpot on low for 2-3 hours. Stir occasionally once cheese has melted.
Finish and serve
Once time is up, add buffalo sauce to your desired amount – I recommend a ½ cup. Just the right amount of spice. Chop up ½ cup of green onion and thoroughly mix in, along with the ¼ cup blue cheese (optional). Serve in your crockpot and set to warm to keep cheese melted. People will go back for seconds, guaranteed.
