If you read my blog regularly, you’ve probably heard me say that my husband is a buffalo chicken fanatic. Buffalo chicken sandwiches, buffalo chicken pizzas, and now, buffalo mac and cheese. I made this dish on the fly one night and it was a total hit with the Hubs. He immediately declared it one of his favorite meals that I have ever made. I was really surprised considering I had no recipe when I made this and wasn’t sure how it would turn out.
Now, if you’ve heard me say that my husband is a buffalo chicken fanatic, you’ve also probably heard me say that I am not as big of a fan. It’s not that I hate it, it’s just not my favorite. This mac and cheese was really tasty, but it is rich. Eat this buffalo mac with caution! For those of you who are little more health-conscious, fear not! I actually prepared myself a low-carb and low-fat pumpkin mac and cheese. I will share that recipe with you next week! Until then, have a great weekend everyone!
Oh, and if you have not done so already, please check out my post from earlier this week , The Perfect Tailgate Pasta Salad, I would really appreciate it if you all could check it out as I am trying to help my dear friend raise money by selling awesome pastas for her daughter’s school, The Katzenbach School for the Deaf in New Jersey!
Buffalo Chicken Mac and Cheese
– 1/2 lb. pasta (elbow, rotini, shells, or farfalle works!)
– 2 cups cooked and shredded chicken (I used rotisserie chicken)
– 2 tbs. unsalted butter
– 2 tbs. flour
– 2 cups milk
– 2 cups cheddar cheese
– 1 1/2 cups mozzarella cheese
– 3/4 cup buffalo sauce (I like Frank’s Buffalo sauce)
– 1/2 tsp. garlic powder
– salt and pepper to taste
– 1/2 to 3/4 cup panko bread crumbs
– Optional: blue cheese crumbles
1. Preheat oven to 350 degrees. Cook pasta until it is slightly al dente. While the pasta is cooking, you can start the cheese sauce. In a separate sauce pan, heat the butter on medium heat. Once it is mostly melted, add the flour and stir about 2 minutes. Add the milk and whisk until the flour is broken up. Add the cheddar and mozzarella cheese. Whisk continuously until the cheese is melted. Add 1/2 cup of the buffalo sauce, garlic powder, and salt and pepper to taste.
2. Drain the pasta and add to a baking dish. Add the chicken. Pour the cheese over the sauce and mix until it is fully incorporated with the pasta (you may have a little extra left over, which I did, and just didn’t use). Drizzle the remaining 1/4 cup of the buffalo sauce over the pasta (you can use more if you want). Sprinkle the panko evenly over the top. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes or until the bread crumbs have browned on top.