Recipe by Cluich
Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well. Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture.
Top Review by Zanni
Very good! I used whole wheat rotini, 2 large chicken breasts, and cut down on the wing sauce a little, and used and 8oz block of sharp cheddar cheese. I also left out the celery do to personal taste. The sauce came together very quickly, I'm used to making a roux for my mac and cheese and this was much easier. I baked this for about 20 mins at 350 just to help the pasta soak up the flavor longer. I used Ken's brand buffalo wing sauce and it was very good, not too spicy.
- 453.59 g elbow macaroni, uncooked (preferrably the large variety)
- 680.38 g chicken breasts, cooked and shredded
- 591.47 ml low-fat milk
- 59.14 ml flour
- 709.77 ml sharp cheddar cheese, shredded
- 226.79 g buffalo wing sauce
- 4.92 ml onion powder
- 4.92 ml garlic powder
- 236.59 ml celery, chopped
- hot sauce, to taste (optional)
Directions See How It's Made
- Cook the macaroni in a pot of boiling salted water.
- While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
- Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts.
- When the pasta is done, drain it and stir in the cheese mixture and the celery.