Buffalo Chicken Macaroni

Instructions

1. 1

   Use macaroni with a 7-minute package cooking time. Finely dice the pepper and celery, and grate the cheddar. Cut the raw chicken into small, thin pieces about 1 cm across.

2. 2

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, pepper and celery. Cook uncovered for 3 minutes, stirring frequently; the chicken will finish cooking with the pasta.

3. 3

   Stir in the dry macaroni, milk, 450 ml water and garlic powder. Increase to high heat and bring to a simmer, about 2 minutes. Reduce to medium-low, partially cover and simmer for the package's 7-minute cooking time, stirring thoroughly every 2 minutes to prevent sticking.

4. 4

   Uncover and check that the macaroni is tender and the thickest chicken pieces reach 165°F/74°C on a food thermometer; continue simmering if needed. Reduce to low heat and stir in the cream cheese, cheddar and hot sauce for about 1 minute, until smooth and melted.

5. 5

   Turn off the heat and leave uncovered for 1 minute so the sauce thickens and clings to the macaroni. Stir and divide into four portions.