Buffalo Chicken Macaroni and Cheese Recipe

What do you have to say to sell macaroni and cheese to someone?  Nothing.  Unfortunately, if it doesn’t come from a box with a powder it isn’t too accessible.  And if you want something that tastes a little different, you have to go out.  Turns out, making a cheese sauce isn’t (too) difficult and once you know the basics you can substitute your way to a franken-sauce.  That’s how I came up with this buffalo chicken macaroni and cheese recipe.

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This recipe isn’t too difficult, but requires a bit of attentiveness as well as about 20 minutes of constant stirring.  You may also have to multitask and stir two pots.  Just make sure someone is watching.  They’ll think you’re a wizard.  After tasting the mac and cheese they’ll offer to do the dishes, too.

The great thing about this recipe is that the cheese sauce can be used for more than just mac and cheese.  Imagine serving up a bunch of nachos with buffalo chicken cheese sauce for a party, tailgating or while watching the game with friends at home.  Put it on hotdogs.  Maybe as part of a hot ham and cheese sandwich.  Or stick with the mac and cheese and serve it with some celery stalks.

However you prepare it, I hope you enjoy it.

BUFFALO CHICKEN MAC AND CHEESE

Start to finish: 45 minutes

Servings: 5 – 6

1/2 pound macaroni or cavatappi

4 tablespoons butter

4 tablespoons flour

1 cup buttermilk

1 cup cream

1/2 teaspoon salt

ground black pepper

1/4 to 1/3 cup wing sauce

1 cup pepper jack cheese, shredded

1 cup sharp cheddar cheese, shredded

2 pounds cooked chicken, shredded

Fill a pot with water and set the heat to boil.  When the water comes to a boil prepare the pasta according to the package.  Reserve 1/8 cup of pasta stock before draining.

While waiting for the water to boil, begin the sauce.  Melt butter in a pot or saucepan.  Add flour, salt, and pepper (to taste) and mix well.  While stirring, slowly pour in buttermilk and cream.

Turn up the heat and bring to a boil.  Be sure to stir constantly to prevent the bottom from burning.  Continue to stir and boil for 2 minutes.  Then turn the heat to low and cook and stir for an additional 10 minutes.

Mix wing sauce into the sauce, adding more or less based on preference.  Stir in small amounts of shredded cheese at a time, adding more when melted.  Stir in cooked shredded chicken.  Finally, mix 1/8 cup of pasta stock to the sauce then toss the sauce with drained pasta until it is well coated.

How did you like the recipe?  What did you do to make it your own?  Add your thoughts in the comments below.