I took the two things my husband hates the most: Mac and cheese and Buffalo Chicken, and combined them together to make Buffalo Chicken Mac and Cheese. The only reason I did that was because he was gone for the weekend. We also had some bad weather so I thought, this would be something warm and comforting to make when there’s a blizzard outside.

This was good. I halved the recipe because if I didn’t, I’d be eating Buffalo Chicken Mac and Cheese for at least two weeks. Awhile ago, I posted a recipe for Buffalo Chicken Casserole and I think I like that better then this mac and cheese. The cream cheese in the casserole made it more creamy.  I find mac and cheese to be kind of bland depending on what kind of cheese is used most of the time, and this is a good way to spice it up. I just wish I had added more buffalo sauce. What I really want to do is take this mac and cheese, wrap in some bacon, and then dredge it in some bread crumbs and deep fry it. It’s a good thing I joined a gym huh?

recipe adapated from Pearls, Handcuffs, and Happy Hour

Buffalo Chicken Mac and Cheese

Print recipe

Ingredients

• 1 pound pasta
• 3 boneless skinless chicken breasts
• 1 tablespoon flour
• 4-6 tablespoos butter
• 1 1/2 cups milk
• 4 ounces grated monterrey jack cheese
• 1/3 cup sharp cheddar cheese
• 1/3 cup buffalo sauce
• 1/3 panko bread crumbs

Directions

Step 1

Cook pasta according to package directions.

Step 2

In a skillet, melt the butter and whisk in the flour. Let the flour cook out for a little bit. Add in the milk.

Step 3

Add the cheeses and buffalo sauce into the milk mixture.

Step 4

Stir in the noodles and add the mac and cheese to a greased 9X13 in pan. Layer some more cheese and bread crumbs. Bake at 350 until the cheese is melted and the bread crumbs have browned. 30 minutes.