Buffalo Chicken Mac & Cheese
The bold flavors in this baked buffalo chicken mac & cheese recipe hit a new level thanks to Sweet Baby Ray’s Hot Sauce featuring a special blend of aged cayenne peppers.
1 lb dried elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups whole milk
3 cups shredded whole cheese blend
1 cup crumbled Gorgonzola cheese
1/2 cup Sweet Baby Ray’s Hot Sauce
12 oz cooked, diced chicken
1/2 cup chopped green onion
1 1/2 cups panko bread crumbs
1/2 grated Parmesan cheese
- Cook macaroni to al dente, and drain.
- Melt butter in a large saucepan over medium heat. Stir in flour, salt and pepper. Cook 1 to 2 minutes stirring constantly. Add milk and whisk in. Cook over medium heat, stirring constantly until thickened and bubbly.
- Reduce heat to low and stir in four cheese blend and Gorgonzola until melted. Add hot sauce, chicken, green onion, macaroni and additional salt and pepper to taste. Mix well.
- Spoon into an ungreased 2 quart casserole dish. Mix bread crumbs and Parmesan cheese together and place on top of pasta. Bake 20-25 minutes or until heated to an internal temperature of 165˚F. Remove from oven and serve!