Parmesan Garlic Chicken Mac and Cheese (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 pound boneless, skinless chicken breast
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - Buffalo Wild Wings Parmesan Garlic Sauce (enough to cover chicken, about 1/2 cup)

→ For the Mac and Cheese

07 - 8 ounces elbow macaroni (about 2 cups uncooked)
08 - 2 cups whole milk
09 - 2 1/2 cups shredded Colby Jack cheese
10 - 8 ounces cream cheese, softened and cut into cubes
11 - Additional Buffalo Wild Wings Parmesan Garlic Sauce (optional, about 1/4 cup)

→ For Garnish

12 - Grated Parmesan cheese (about 1/4 cup)
13 - Fresh parsley, chopped

# Instructions:

01 - Place the chicken breasts in the bottom of your slow cooker. Sprinkle evenly with salt, pepper, paprika, and garlic powder. Pour enough Buffalo Wild Wings Parmesan Garlic Sauce over the chicken to cover it completely, using more or less as needed. Put the lid on the slow cooker and cook on low heat for about 4 hours, or until the chicken reaches an internal temperature of 165°F.
02 - Once the chicken is fully cooked, remove it from the slow cooker and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can chop it into cubes if you prefer. Return the shredded chicken to the slow cooker with all the cooking liquid.
03 - If desired, add a little more Buffalo Wild Wings Parmesan Garlic Sauce to the shredded chicken and stir to coat. This step is optional but adds more of that distinctive flavor throughout the dish.
04 - While the chicken is being prepared, bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 3 minutes - this is less than the package instructions. The pasta should be very al dente (slightly undercooked) as it will continue cooking in the slow cooker. Drain the pasta well and set aside.
05 - Add the partially cooked macaroni to the slow cooker with the shredded chicken. Pour in the 2 cups of whole milk. Add the shredded Colby Jack cheese and cubed cream cheese. Stir everything together until well combined, making sure the cream cheese is evenly distributed throughout the mixture.
06 - Cover the slow cooker and cook on low heat for about 1 hour. Stir the mixture a few times during cooking (ideally every 15-20 minutes) to prevent sticking and to help the cheeses melt evenly. The mac and cheese is ready when all the cheese is melted, the sauce is creamy, and the pasta is tender.
07 - Once the mac and cheese is ready, give it a final stir and then spoon into serving bowls. Top each portion with a sprinkle of freshly grated Parmesan cheese and a pinch of chopped fresh parsley for color and extra flavor. Serve hot while the cheese is still gooey and delicious.

# Notes:

01 - This comforting one-pot meal combines tender chicken with creamy macaroni and cheese, infused with the signature Parmesan garlic flavor from Buffalo Wild Wings sauce.
02 - If your mac and cheese seems too thick after cooking, you can stir in a splash more milk to reach your desired consistency.
03 - The dish will continue to thicken as it cools, so serve promptly for the creamiest texture.

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