Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray.
Toss cooked and shredded chicken with hot sauce; set aside.
Melt 2 tbsp butter in a medium saucepan set over medium heat. Add flour and stir for 3 minutes or until browned. Whisk in the milk, a splash at a time, until very smooth.
Cook, stirring constantly for 5 minutes or until thick enough coat the back of a spoon. Remove from heat. Whisk in the shredded cheese, a bit at a time, until melted.
Toss the sauce with the cooked macaroni, Buffalo chicken and cubed pepper jack cheese. Divide evenly between the muffin cups.
Melt the remaining butter and toss with the fresh breadcrumbs* and green onion. Sprinkle over each muffin cup. Bake for 30 minutes or until golden.
* Place stale bread in a food processor and pulse until crumbs are achieved. Make extra and store in the freezer to have on hand.
Use whole grain macaroni to add fiber to this recipe.
Bake in an 8-inch baking dish to serve 4 people as an entree.
Note: Recipe Inspired by Lisa, Perdue Community Member.
Serving Size 1 muffin cup
Servings Per Recipe 12
Amount Per Serving (* % of Daily Value)
Total Fat7g (11%)
Saturated Fat 4g (35%)
Trans Fat 0g
Total Carbohydrate15g (5%)
Dietary Fiber 1g
Vitamin A 6%
Vitamin C 0%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
sharon nowak - chicopee, MA
4/13/2014 12:59:32 PM
this was such an easy recipe to folow and prepare it was a breeze,I was really surprised how easy it was to make and how much flavor was in these little bite sized buffalo mac n cheese:) This is a recipe I will add to my collect and DEF share with family and friends:)