Buffalo Chicken and Treasure Cave Blue Mac and Cheese| Treasure Cave® Cheese

Buffalo Chicken and Blue Mac and Cheese

By: Shuang Shuang Liang / @shuangyskitchensink

1 lb macaroni
6 oz Treasure Cave Original Blue Cheese Dip & Spread (slightly generous — it's milder than the wedge)
2 Tbsp butter
2 cloves garlic, minced
1 tsp garlic powder
¼ cup + 2 Tbsp chopped onion
1¼ cups full-fat milk or heavy cream (extra liquid keeps the sauce silky)
¾ cup shredded cheddar and/or mozzarella, plus extra for topping
½ tsp salt, plus more to taste (dip is pre-seasoned — season at the end)
¼ tsp ground black pepper, or to taste
Panko breadcrumbs, for topping

Pour water into an instant pot. Add chicken and spread Buffalo seasoning evenly across chicken.
Cook on high pressure for 10 minutes.
When cooked, let chicken cool slightly then shred chicken with two forks or a hand mixer and set aside.
Add butter to a medium-sized pot over medium heat. Once butter sizzles, add minced garlic and chopped onion. Sauté for 45-60 seconds, then add Treasure Cave Blue Cheese Dip, shredded cheese and milk. Season with garlic powder, salt and pepper to taste. Continue to stir until the mixture becomes smooth.
Cook macaroni 1 - 2 minutes less than the instructions on the package. Drain and rinse.
Add about 2 cups of shredded chicken (you will have leftover chicken) to the mixture and stir to combine. Then add macaroni.
Gently stir to combine.
Pour macaroni and cheese sauce into greased 9 by 13-inch baking dish. Sprinkle extra cheddar cheese panko breadcrumbs on top.
Bake at 350 degrees F for 15 minutes or until the top becomes golden brown and the edges bubble.