Directions

1. Pour water into an instant pot. Add chicken and spread Buffalo seasoning evenly across chicken.
2. Cook on high pressure for 10 minutes.
3. When cooked, let chicken cool slightly then shred chicken with two forks or a hand mixer and set aside.
4. 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
5. Cave Mild Blue Cheese Wedge, shredded cheese and milk. Season with garlic powder, salt and pepper to taste. Continue to stir until the mixture becomes smooth.
6. Cook macaroni 1 - 2 minutes less than the instructions on the package. Drain and rinse.
7. Add about 2 cups of shredded chicken (you will have leftover chicken) to the mixture and stir to combine. Then add macaroni.
8. Gently stir to combine.
9. Pour macaroni and cheese sauce into greased 9 by 13-inch baking dish. Sprinkle extra cheddar cheese panko breadcrumbs on top.
10. Bake at 350 degrees F for 15 minutes or until the top becomes golden brown and the edges bubble.