Buffalo Mac ‘n Cheese
 
Prep time
Cook time
Total time
 
A fusion of buffalo wings and macaroni and cheese that makes for an incredibly comforting dish.
Author:
Recipe type: main
Serves: 6-8
Ingredients
  • 1 lb package of pasta
  • Buffalo Chicken:
  • ½ stick butter
  • ½ regular sized bottle of Frank’s Red Hot
  • 1 clove garlic, grated
  • 2 c shredded chicken
  • Macaroni and Cheese:
  • ½ stick butter
  • ¼ c flour
  • Salt
  • pepper
  • 2-1/2 c low fat half and half
  • 8 oz shredded cheese – I used half Monterey Jack and half Roasted Garlic Monterey Jack
  • Layering & Topping:
  • Blue cheese
  • French fried onions
  • 1-2 oz extra Monterey jack cheese for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. Bring a large pot of water to a boil. Salt the water and cook pasta according to package directions until al dente.
  3. In a saucepan, melt a half stick of the butter over medium heat and whisk in the hot sauce. Stir until incorporated together. Grate in a clove of garlic. Stir in the chicken.
  4. In a medium saucepan, melt the remaining half stick of butter. Whisk in the flour. Season with salt and pepper and cook for a minute or so until it begins to start turning golden. Pour in the half and half, whisking as you pour. Bring to a bubble and whisk until it thickens. Stir in 8 oz of the shredded cheese.
  5. Layer and assemble the macaroni in a 2 quart casserole dish. Start with a third of the macaroni and cheese. Add half the chicken and a generous handful of blue cheese (this can be done to taste). Add another third of the macaroni and cheese, the remaining chicken, and more blue cheese. Top with the last of the macaroni and cheese.
  6. Sprinkle on the remaining cheese.
  7. Bake for 5 minutes or until the cheese melts but doesn’t brown.
  8. Sprinkle generously with French fried onions. Return to the oven for 2 minutes or until the onions begin to brown.
Recipe by Gravel & Dine at https://gravelanddine.com/buffalo-mac-n-cheese/