Buffalo Chicken Mac and Cheese
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Buffalo Chicken Mac and Cheese
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Buffalo Chicken Mac and Cheese combines my best cheesy macaroni recipe, hot wing sauce and crispy chicken for the ultimate comfort food!
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Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup flour
- 2 teaspoons mustard powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 5 3/4 cups whole milk
- 1/4 cup Frank's Red Hot sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 large eggs
- 4 cups sharp cheddar cheese , freshly shredded (and divided)
- 8 ounces Velveeta cheese
- 1 cup Blue cheese crumbles
- 16 ounces chicken nuggets , diced
Garnish:
- 1/2 cup Frank's Red Hot sauce
- 1/2 cup Blue cheese crumbles
- 1/2 cup chives , finely minced
Instructions
- Preheat the oven to 350 degrees.
- Shred the cheddar cheese fresh: keeping 2 cups of the cheddar off to the side for the topping.*
- Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick)
- Add the butter to a large stockpot and melt on medium-low heat.
- Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
- Add the milk slowly while whisking to keep the mixture well combined, then add in the 1/4 cup Frank's red hot sauce.
- Add in the salt and pepper and cook for an additional 5 minutes.
- Turn off the heat.
- Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
- Add the eggs to the cooled milk and whisk it well until fully combined.
- Turn the heat on the pot back on to medium-low.
- Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
- Add in the sharp cheddar cheese, Velveeta cheese and blue cheese, whisking until combined.
- Add the cooled macaroni back into the pot and toss with the cheese sauce and the chicken nuggets.
- Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
- Bake for 30 minutes, uncovered.
- Top with Frank's Hot Sauce, crumbled blue cheese and chives and serve.
Notes
- * I use blocks of cheese for my mac and cheese because shredded cheese is coated in a powder that prevents the cheese from sticking to each other. This also results in cheese that may not melt as fully which can produce a texture that is not as creamy as I like.
- ** Removing and cooling a cup of milk then adding the egg to the cooler milk is called tempering, which prevents the eggs from immediately scrambling in the hot milk mixture.
Nutrition Information
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Serving
1g
Calories
774kcal
(39%)
Carbohydrates
62g
(21%)
Protein
30g
(60%)
Fat
46g
(71%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
0.3g
Cholesterol
139mg
(46%)
Sodium
1853mg
(77%)
Potassium
890mg
(25%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1375IU
(28%)
Vitamin C
9mg
(10%)
Calcium
637mg
(64%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 774kcal | 39% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 139mg | 46% |
| Sodium | 1853mg | 77% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 637mg | 64% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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