Buffalo Chicken Mac and Cheese

The idea for this dinner came to me while working at Target. Archer Farms has several noodle and rice ready-to-go products, and one of them was Buffalo Mac and Cheese. I love love love buffalo sauce, so I thought it would be interesting to make this from scratch. After searching online, I found a recipe on Recipe Zaar. I use Ken's Buffalo Marinade a lot when it comes to chicken (chicken patties, wings, hell I think even a hot dog once), and it's no surprise I used it when it calls for buffalo wing sauce. You can probably use another brand of wing sauce or make your own. Worst case scenario you can use plain hot sauce, but it won't be as thick. In a pinch, you can use canned chicken breast instead of frozen. Or leave it out altogether. This dish is as spicy as the wing sauce. If it's too much to handle, mix in a litle bit of ranch, sour cream, or cream cheese.

Buffalo Chicken Mac and Cheese




1 lb elbow macaroni, uncooked
24 oz chicken breasts, cooked and shredded
2 1/2 cups milk
1/4 cup flour
3 cups sharp cheddar cheese, shredded
8 oz buffalo wing sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup celery or bell pepper, chopped
Ranch, sour cream, or cream cheese (optional)

1. Cook the macaroni in a pot of boiling salted water.

2. 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, wing sauce, and bell pepper. Cook until the cheese melts. Add some ranch, sour cream, or cream cheese if the sauce is too spicy.

4. When the pasta is done, drain and stir in the cheese mixture.

Makes 8 servings.

Source: Recipe Zaar