This buffalo chicken mac and cheese recipe by Smokin’ & Grillin’ wit AB on YouTube shows how to take a traditional recipe into a more complex side dish. It would be nice to rotate the different kinds of mac and cheese too. I would even serve this as a main course because it has the chicken incorporated in the mac and cheese instead of making another protein. Also, I would pair this with a fresh salad to go on the side.
- 1 ½ cups shredded chicken
- 8 oz. Macaroni noodles
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Milk
- ½ tsp Salt ( I used two pinches)
- ½ tsp Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Ground Mustard
- 4 oz. Cream Cheese, cut into cubes
- 1 ½ cup shredded Mozzarella Cheese
- 1 cup sharp shredded Cheddar Cheese
- ⅓ cup Sour Cream
- ½ cup Buffalo Hot Sauce of your choice
Panko Crust Topping:
- 1 tbsp Butter
- ½ tbsp Olive Oil
- ½ cup seasoned Panko Crumbs
First, preheat the oven to 350F. Melt the butter on a pan, and add in the flour while whisking consistently on medium to medium-high heat. Cook the flour for about 30 seconds then adds the milk. Mix in the seasonings and spices. Whisk everything together until the texture starts to get thick, and turn it down to low heat. Continue to watch Smokin’ & Grillin’ wit AB tutorial on YouTube for full instructions and details.
Next, once the mac and cheese are finished, transfer to a sprayed baking dish. Add the panko on top, and bake in a preheated oven for 15 minutes.
In conclusion, this combination of buffalo chicken and mac and cheese is ideal because I love each dish separately. I think the two will complement each other, and the panko on top will add a nice crunchy texture.