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Buffalo Chicken Mac & Cheese (Gluten Free)

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FEEDS 4-6 ADULTS

  • Author: Alexa

Ingredients

Scale

1 lb gluten free pasta or a veggie pasta (i.e. zoodles)

4 tbsp grass-fed butter

3 tbsp tapioca flour

2 cups coconut milk

4 oz grass-fed cream cheese (1/2 a block)

1 1/2 cups Monterey Jack cheese

1 cup shredded mozzarella

2 tsp sea salt

1 1/2 tsp garlic powder

2 cups shredded chicken

1 cup hot sauce

Optional: dried or fresh herbs for garnish or extra hot sauce

Instructions

  1. Boil the pasta as you normally would in a large pot. Drain once done and set aside. Turn the heat down to medium.
  2. In the same pot, add the butter and whisk while sprinkling in the tapioca flour. Slowly pour in the coconut milk while continuing to whisk.
  3. Add in the cream cheese, Monterey Jack, and mozzarella cheeses. Stir continuously until everything has melted together and there are no lumps.
  4. Add the sea salt and garlic powder.
  5. In bowl with the shredded chicken, add the hot sauce. Stir to coat then add to the pot. Add the pasta back to the pot as well. Stir until everything is well incorporated and transfer to a bowl to serve.
  6. If you desire, add a drizzle of hot sauce on top and/or dried or fresh herbs like parsley, basil, or chives.

 

Find it online: https://girlinhealing.com/buffalo-chicken-mac-cheese-gluten-free/