As you can tell – I am a fan of Buffalo Chicken, as evidenced in this salad , these sloppy joes and this chicken wing dip. And I can say that proudly – since I am from Buffalo, NY – the birthplace of the Chicken wing! All that being said – the key ingredient really is Frank’s Red Hot sauce – there is nothing else like it and definitely no substitute. The other key ingredient is real blue cheese crumbles – I actually buy a little wedge of buttermilk blue cheese, and I crumble it myself. It is so creamy and fresh that way. So this macaroni and cheese recipe is just another way to enjoy those flavors. I loved this dish (my husband was just – eh about it though – but don’t listen to him!).
The recipe below makes about four servings – so double it if you are serving a crowd. This also tastes great as leftovers – I ended up eating it for lunch several days in a row and I never grew tired of it. Enjoy!
- 1/2 lb. medium shell pasta
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1 3/4 cups milk
- 1/4 cup Franks Red Hot Sauce
- 1 1/2 cups sharp white cheddar, shredded
- 3 ounces crumbled blue cheese
- Salt and Pepper, to taste
- 1 1/2 cups shredded cooked chicken (from 1 large chicken breast)
- 1/2 cup panko bread crumbs
- 2 Tbsp. melted unsalted butter
- 1/2 tsp. seasoned salt
1. Preheat oven to 375 degrees.
2. Lightly butter a 2 qt. baking dish and set aside. Also bring a large pot of water to boil; season with salt once boiling.
3. In another heavy bottom pot, melt 2 Tbsp. butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes. Slowly stir in milk, cook, stirring frequently, until mixture boils and thickens (takes at least 10 minutes).
4. Add pasta to now boiling water and cook for 8-10 minutes or until al dente. Drain and set aside.
5. Once the milk/flour/butter mixture is thick, turn heat to low and add the hot sauce and cheeses. Stir until cheese is fully melted and incorporated. Taste and season with salt and pepper as necessary.
6. In the now empty pasta pot, combine the pasta, shredded chicken and cheese sauce until thoroughly mixed; transfer to baking dish.
7. In a small bowl, combine panko bread crumbs, melted butter and seasoned salt until moist. Evenly spread the crumbs over the top of the macaroni and cheese. Bake for 20-25 minutes or until the cheese is bubbly and the topping is browned.
Source: slightly adapted from Norfolk Cooking Examiner