Buffalo Chicken Mac & Cheese
Cue the drooling…
Guys, this Mac & Cheese is to die for, so creamy and delicious. I essentially used the same recipe as my Super Creamy Mac & Cheese, but added buffalo chicken and buffalo sauce. I suggest you give this a try if you love for Buffalo Chicken and Mac & Cheese because it doesn’t get much better!
Buffalo Chicken Mac & Cheese
Tangy, creamy deliciousness right here!
Ingredients
- 8 oz elbow macaroni, cook to al dente
- 2 TBSP butter
- 2 TBSP flour
- 2 cups milk, I used 1%
- ½ tsp mustard powder
- 1 tsp Worcestershire sauce
- ¼ cup buffalo wing hot sauce, I used Franks
- 8 oz mozzarella cheese, grated
- 4 oz Monterey cheese, grated
- 4 oz cheddar cheese, grated
- 2 cups shredded chicken or buffalo tenders, chopped
- Sea Salt & Ground Pepper, for seasoning
Panko Topper
- 1 TBSP butter, melted
- ¼ cup panko bread crumbs
- Sea Salt & Ground Pepper, for seasoning
For Garnishing
- Chives, chopped
Instructions
- Begin by preparing the pasta to al dente. Set aside once it’s cooked until you are ready to combine with the cheese sauce.
- Meanwhile, melt the butter in a medium size saucepan. Once melted, add the flour to the buttered and whisk together for a bit, ~3 minutes. Once the flour becomes brown, create the bechamel sauce by adding the milk slowly and whisking together until thick. Add the mustard powder, Worcestershire sauce and buffalo sauce. Taste and salt & pepper for seasoning, as desired.
- Now time to add the cheese in batches, whisking together until nice and creamy.
- Add the pasta and the buffalo chicken to the cheese sauce and combine together.
- Transfer to a greased casserole dish.
- Add the Panko Topper (see below) and bake at 350 degrees for 30 minutes.
- At the 30 minute mark, turn the boiler on for a few minutes to get the topper browned.
- Garnish with chives.
- Serve warm & cheers 🍻!
Panko Topper
- In a small bowl melt the butter in the microwave. Once melted, pour the butter over the panko in a small mixing bowl and season as desired with salt & pepper.
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