Ingredients
Scale
- ½ cup elbow macaroni (dry)
- ½ cup water
- ⅓ cup shredded cooked chicken (rotisserie or leftover)
- ¼ cup shredded cheddar cheese
- 2 tbsp buffalo sauce (adjust to taste)
- 2 tbsp milk (any type)
- Optional: pinch of garlic powder
- Optional: pinch of salt
- Optional toppings: ranch dressing, blue cheese crumbles, green onion
Instructions
- In a large mug, add ½ cup elbow macaroni and ½ cup water.
- Microwave on high for 2 to 3 minutes, pausing halfway to stir. Make sure pasta is cooked but firm.
- Add ⅓ cup shredded chicken, ¼ cup shredded cheddar cheese, 2 tbsp buffalo sauce, 2 tbsp milk, and optional seasonings (garlic powder, salt).
- Microwave for another 30 to 45 seconds until cheese melts and mixture blends.
- Stir well for a smooth, creamy texture. Let it sit for 30 seconds to cool and thicken.
- Top with ranch, blue cheese, or green onion if desired. Serve warm.
Notes
Use a large mug to avoid overflow. Stir midway while cooking pasta. Adjust buffalo sauce to your preferred heat level. This is a flexible, fuss-free recipe meant for real life.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Comfort Food
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug meal
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg