Buffalo Chicken Mac And Cheese
Ingredients
Chicken
- 1 cup 140g of shredded cooked Rotisserie chicken
- 2 tablespoons Buffalo sauce
- 2 tablespoons Ranch dressing
Macaroni and Cheese
- 8 oz cavatappi noodles cooked al dente drained
- 1/4 cup 1 1/2 stick / 56 g unsalted butter
- 1/4 cup 31 g all-purpose flour
- 2 cups 490 whole Milk, Warm
- 1/2 teaspoon kosher Salt
- 1/4 teaspoon ground mustard powder
- 1/8 teaspoon garlic powder
- Optional: 1/8 teaspoon cayenne pepper
- 1/2 cup 56.5g freshly grated sharp cheddar cheese
- 1/4 cup 28 g mozzarella cheese, freshly grated
Topping
- 1/4 cup 28 g mozzarella cheese
- 1/4 cup 28 g cheddar cheese
- Salt and pepper to taste
- 1 tablespoon buffalo sauce
- 1 tablespoon Ranch dressing
- Parsley chopped for garnish.
Instructions
- Preheat oven to 350°F
- Chicken
- In a medium bowl combine chicken, buffalo sauce and ranch dressing.
Mac and Cheese
- Melt the butter in a saucepan over medium heat.
- Mix in the flour, and continue to whisk for about 1-2 minutes or until the mixture turns light brown.
- Turn off the heat and slowly add the warm milk. Whisk constantly.
- Bring the pan back to the heat and continue whisking for another 3-5 minutes, or until the mixture thickens.
- Mix together the cayenne pepper, salt, garlic powder and ground mustard.
- Stir the cheeses, chicken, and milk together.
- Mix the noodles. Mix well.
Topping
- Bake covered for 5 minutes.
- Season with salt & pepper
- Serve with buffalo and ranch sauces
- Before serving, garnish with parsley.