I have been thinking about making this recipe for two years. I finally did it! It starts out with a variation of my Buffalo Chicken recipe, a thick creamy dreamy cheese sauce, macaroni and more cheese. Sinfully delicious and so comforting.
Ingredients for Buffalo Chicken:
1 Rotisserie Chicken, shredded or cut into bite size pieces
1 8 oz. block of cream cheese softened
1 1/2 cups Buffalo Wing sauce, I always use Sweet Baby Ray’s
3 stalks of celery, diced fine
3 scallions, cut small
Melt cream cheese and Buffalo wing sauce in a pan over medium heat. Once the cream cheese is melted, you add the chicken, celery and scallions. Set this aside while you make the cheese sauce. This can be made ahead of time and refrigerated. Just rehear before you add the cooked pasta.
Instructions for macaroni:
8 oz. dry elbow macaroni, 2 cups
Boil water and don’t forget to liberally salt the water. Boil for 8 minutes. You can boil noodles while making cheese sauce.
Ingredients for Cheese Sauce:
1/2 stick of butter, 1/4 cup
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper, or to taste
2 cups milk
2 cups cheese, I used mozzarella
More cheese for the top of casserole
Melt butter in a saucepan, medium to low heat. Whisk in flour, salt and pepper. Stir continuously until mixture is smooth and bubbly, about 5 minutes. Slowly pour in your milk and whisk to combine. Add 2 cups of cheese.
Preheat oven to 350 degrees. Spray a 9 x 13 pan (mine was 8 x12”) with nonstick cooking spray.
Once buffalo chicken is made, you can add the cooked macaroni and cheese sauce together. Pour into casserole dish. I topped my Buffalo Macaroni and Cheese with a combination of mozzarella and cheddar cheese. Bleu cheese crumbles would also be delicious but I forgot to buy them. Bake in the oven until hot and bubbly and cheese is melted, about 30 minutes. Enjoy!