Buffalo Chicken Mac n’ Cheese

When I posted a poll on my Instagram stories the other day about which recipe y’all wanted to see next, this buffalo chicken mac n’ cheese was one of the top contenders. In college, my friends all LOVED anything buffalo. We were really just a hot sauce-loving friend group. Sriracha, Louisiana, Crystal— you name it. Buffalo was a favorite though, and I always made a buffalo chicken dip for special occasions (or not so special occasions, depending on demand). This mac n’ cheese has everything that you love about buffalo chicken dip, except you can eat it for dinner with a side salad and not feel too guilty about it. This recipe makes a lot of food! If you’re single or just feed yourself and a significant other, I would put this in 2 8x8 pans and freeze one of them. That way you’ll have dinner now and later! However, if you’re going to a party, tailgate, or feeding a crowd, this whole recipe is perfect as is for a 9x13 casserole dish! Buffalo lovers unite.

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Buffalo Chicken Mac n’ Cheese

Kosher Salt

1 lb pasta (I used elbow macaroni but you could use anything!)

2 cups cooked, shredded chicken (I cooked chicken in a crockpot and then shredded, but do whatever! I really wanted to be easy and get a rotisserie chicken, but Kroger was out when I went so I did it the old fashioned way!)

3 1/2 cups of milk (I used oat milk because it’s what I had, but use anything!)

1 1/2 cups buffalo sauce, divided

1 stick of butter, divided

1/2 cup all purpose flour

6 cups shredded cheddar cheese

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

1 cup panko breadcrumbs

Blue cheese crumbles, optional

  1. Preheat the oven to 375 degrees.

  2. Add kosher salt to water and boil pasta according to package directions. Drain and set aside.

  3. Microwave the milk and 1/2 cup of buffalo sauce for about 1 minute. Melt 6 tablespoons of butter and add the flour, whisking for about 2 minutes over low heat. Add the milk/buffalo mixture to the butter/flour mixture, cooking and whisking for a minute or so more until thick and smooth.

  4. Remove the milk mixture from the heat and add the cheese, black pepper, and nutmeg. Add salt to taste. Add in the cooked macaroni.

  5. Mix the shredded chicken and 3/4 cup of buffalo sauce, and add to the macaroni mixture.

  6. Pour the noodle mixture into two pre-greased 8x8 baking dishes (or one pre-greased 9x13 baking dish).

  7. Top the macaroni mixture with remaining 1/4 cup of buffalo sauce. Mix the remaining 2 tablespoons of butter with the panko breadcrumbs and spread on top of the macaroni mixture. Add blue cheese crumbles, if desired.

  8. Bake for 30-35 minutes until bubbly. Let stand for about five minutes before serving. Enjoy!

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