Buffalo Chicken Mac & Cheese

Name: Buffalo Chicken Mac & Cheese
Cook time: 1 hour
Yield: 6-8 servings
Ingredients: 16 oz elbow macaroni or other short pasta; kosher salt for boiling water; 4 tbsp unsalted butter; 1/4 cups all-purpose flour; 3 cups whole milk; 8 oz cream cheese, cut into cubes and softened; 1 tsp dry mustard powder; 1/2 tsp garlic powder; 1/4 tsp black pepper; 2 cups sharp cheddar cheese; 1 cups pepper jack cheese; 1/2 cups buffalo wing sauce, plus more for drizzling; 1/4 cups blue cheese dressing (optional); 2 tbsp unsalted butter, melted; 1/2 cups Panko breadcrumbs; 1/4 cups crumbled blue cheese; hot sauce to taste; celery (optional); carrot sticks (optional); green onion (optional); parsley (optional)

Mains, Sides

This is comfort food with a little kick.

Servings: 6-8

Time: 1 hour

Ingredients

Pasta

16 oz elbow macaroni or other short pasta
kosher salt for boiling water

Cheese Sauce

4 tbsp unsalted butter
1/4 cups all-purpose flour
3 cups whole milk
8 oz cream cheese, cut into cubes and softened
1 tsp dry mustard powder
1/2 tsp garlic powder
1/4 tsp black pepper
2 cups sharp cheddar cheese
1 cup pepper jack cheese
1/2 cups buffalo wing sauce, plus more for drizzling
1/4 cups blue cheese dressing (optional)

Topping

2 tbsp unsalted butter, melted
1/2 cups Panko breadcrumbs
1/4 cups crumbled blue cheese
hot sauce to taste
celery (optional)
carrot sticks (optional)
green onion (optional)
parsley (optional)

Process

Preheat your oven to 375 and lightly grease a 9x13-inch baking dish or 3-quart casserole dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (1-2 minutes less than the package directs). Drain and set aside.
In the same large pot, melt the 4 tablespoons of butter over medium heat. Then whisk in flour and cook, stirring constantly for 1 minute until a smooth paste (roux) forms.
Slowly pour in the cold milk while continuously whisking. Continue 5-7 minutes until the mixture begins to thicken.
Reduce heat to low. Then stir in the softened cream cheese, dry mustard powder, garlic powder, and black pepper until the cream cheese is fully melted and incorporated.
Remove the pot from heat. Gradually stir in the shredded cheddar and Pepper Jack cheeses, allowing each addition to melt completely before adding the next.
Stir the buffalo wing sauce, shredded chicken, and optional blue cheese dressing into the finished cheese sauce. Add the drained macaroni and fold gently until everything is evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
Combine the melted butter and breadcrumbs in a small bowl. Sprinkle this mixture evenly over the mac and cheese along with the blue cheese crumbles. Bake uncovered for 15 minutes or until the topping is golden brown, the sauce is bubble, and the edges are lightly crisp. For a little extra crisp, broil on low for 3-5 minutes at the end of the bake time.
Let stand for 5 minutes before serving. Top with fresh parsley and green onions. Serve with celery sticks or carrot sticks.
To prepare this dish ahead of time, complete steps 1-5 then refrigerate for up to 24 hours or freeze for up to 3 months. To reheat, thaw and bring to room temperature, add toppings from step 6 and bake for 20-30 minutes.