Buffalo Mac & Cheese
Everyone thinks they have the best baked mac & cheese recipe and I must admit I believe I do too: Original Baked Mac & Cheese Recipe. However, I can say with 100% certainty that I have the best Buffalo Mac & Cheese recipe! I have crafted a baked Buffalo Mac & Cheese recipe that is creamy, cheesy, perfectly spiced, and baked in the oven with a crispy cheesy topping that is going to knock your socks off! And you have no need to worry that it's going to be too spicy because I added the perfect amount of frank's redhot sauce that gives this dish the buffalo chicken flavor without being uncomfortably hot and spicy! This recipe all starts with a roux using Kerrygold garlic herb butter and a little flour just like every good mac & cheese should. Then, we are going to add milk, cheese, some spice, and layer in some shredded rotisserie chicken. What you can expect from this recipe is that it's not one of those mac & cheese recipes that sits heavy in your stomach because it's so gooey and thick and it also won't be one of those mac & cheese recipes that’s cake like and can stand on its own, like Goldilocks says about the baby bear…Its just right!!! Let's make it!
Equipment
Ingredients
- 1 lb large elbow noodles
- 4 tbsp Kerrygold garlic herb butter
- 3 tbsp flour
- 4 cups whole milk
- 1 ½ tsp tony's creole seasoning
- Salt & cracked black pepper to taste
- 4 oz freshly shredded cheddar cheese
- 4 oz freshly shredded whole milk mozzarella cheese
- 8 oz freshly shredded colby jack cheese divided
- 8 oz velveeta cheese sliced into cubes
- ½ cup frank's redhot sauce
- 2 ½ cups shredded rotisserie chicken
- ¼ cup seasoned breadcrumbs
Instructions
- Bring a pot of water to a boil. Once it comes to a boil, salt the water, and pour in the large elbow noodles. Boil the noodles according to package directions until al dente. Once the pasta is al dente, drain it and set it aside.
- In a separate large pot, set it to medium heat and add in the garlic herb butter. Once the butter has melted, shake in the flour and whisk the butter and flour together continuously for 3 - 5 minutes. Then, pour in the milk in small increments, whisking it every time you add some of the milk. Once you have added all the milk, bring it up to a boil, and whisk it for a few more minutes. Then, lower it to a simmer and let that simmer and thicken up for about 5-10 minutes (whisking often).
- Next, shake in tony's creole seasoning, salt & cracked black pepper, and give it another whisk. Now, it’s time to add in the cheese! Drop the heat to low and sprinkle in the freshly shredded cheddar, mozzarella, and 4 oz of the colby jack. Whisk that continuously until the cheeses have melted into the sauce. Then, add in the cubed up velveeta cheese and whisk that in until fully melted. Lastly, pour in the frank's redhot sauce and stir it in until everything is combined and creamy. Let that simmer together on low for about 10 minutes (whisking in increments). Once that's done, remove it from the heat, and set it aside.
- Now it's time to layer! Spray a large deep dish baking dish with cooking spray. - Layer 1: Thin layer of cheese sauce to cover the bottom of the baking dish- Layer 2: Half of the cooked large elbow noodles - Layer 3: Half of the shredded rotisserie chicken- Layer 4: Half of the cheese sauce - Layer 5: The rest of the cooked large elbow noodles- Layer 6: The rest of the shredded rotisserie chicken -Layer 7: The rest of the cheese sauce-Layer 8: 4 ounces freshly shredded colby jack cheese- Layer 9: Seasoned breadcrumbs
- Bake that in the oven at 350°F for 40 - 45 minutes or until browned and bubbly! Enjoy!
Video
Nutrition
Calories: 770kcalCarbohydrates: 58gProtein: 51gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 165mgSodium: 1664mgPotassium: 487mgFiber: 2gSugar: 10gVitamin A: 1363IUVitamin C: 0.1mgCalcium: 700mgIron: 1mg
Tried this recipe?Let us know how it was!