Prep 10 mins
Cook 40 mins
There are a lot of fancy, complicated, and utterly delicious looking recipes for buffalo chicken mac and cheese. I'm from Buffalo- I've always wanted to try them. On my current schedule with my current budget, it's not happening. This is an easy recipe to throw together, using ingredients I have around most of the time. It's cheap, and a huge improvement over simple box mac and cheese.
- 2 (411.06 g) box macaroni and cheese mix
- 2 (708.73 g) can chicken, drained
- 118.29 ml Frank's red hot sauce (or other hot sauce, I guess. Franks though! Best! I use more than this, I really enjoy it)
- 236.59 ml cheese, shredded (I prefer cheddar)
- 78.07 ml bleu cheese salad dressing
- 2.46 ml chili powder (optional)
- 118.29 ml breadcrumbs (optional)
- 78.07 ml parmesan cheese, grated (optional)
- Preheat oven to 375.
- Prepare mac and cheese according to box instructions (I didn't include the ingredients the box might call for, since they're all different).
- While mac and cheese is cooking, mix chicken with hot sauce and blue cheese. I broke up the bigger chunks of chicken to make it more consistent, but that's up to you.
- In a 9x12 dish, pour about half the mac and cheese.
- Add the chicken/hot sauce/blue cheese in another layer, and cover with the rest of the mac and cheese.
- Add about half of the shredded cheese and mix a bit, so the layers aren't precise but still somewhat there.
- Sprinkle the rest of the shredded cheese on top.
- Bake for about 20 minutes.
- Optionally, sprinkle the remaining ingredients (y'know, the optional ones) on top. (Now, I'm no expert. I've made this once and I did this part half way through cooking, but I suppose I could've done it at the beginning).
- Bake for another 20 minutes or so. I chose arbitrarily, when it seemed completely heated through.
- Serve! I served it with salad, because it's definitely pretty heavy with all that cheese and pasta. Enjoy.