Buffalo Chicken Macaroni and Cheese
Recipe GLPRf743187ba435a9
A creamy, tangy twist on classic mac and cheese featuring tender chunks of poultry seasoned with zesty buffalo sauce, combined with American cheese, sharp cheddar, and crumbled blue cheese. Topped with fresh scallions for brightness and depth. This comfort food favorite combines the familiar warmth of baked pasta with the bold, spicy kick of buffalo flavoring.
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Ingredients
1/2 pound elbow macaroni
1 (12-ounce) can evaporated milk
2 eggs
2 teaspoons cornstarch
6 ounces block American cheese, grated
6 ounces sharp cheddar cheese, grated
1/4 cup Frank's hot sauce
1 to 2 cups shredded cooked chicken (cooked to internal temperature of 165°F)
1/2 cup sliced scallion greens
1/2 cup crumbled blue cheese
Directions
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until tender but still firm to the bite, approximately 8 minutes. Drain and set aside.
While the pasta cooks, prepare the cheese sauce base. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water until smooth and free of lumps.
In a separate bowl, beat the 2 eggs together until well combined.
Pour the evaporated milk into a large saucepan and heat over medium heat, stirring occasionally, until it reaches a gentle simmer (do not boil).
Slowly add the cornstarch slurry to the warm evaporated milk, stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens slightly, about 1 minute.
Remove the saucepan from heat. While stirring gently, add the beaten eggs in a thin stream to temper them in the hot milk mixture, stirring continuously to prevent scrambling.
Return the saucepan to low heat. Add the grated American cheese and sharp cheddar cheese, stirring until both cheeses are completely melted and the sauce is smooth.
Stir in the Frank's hot sauce until fully incorporated and the sauce is uniform in color.
Fold the cooked elbow macaroni into the cheese sauce until every piece is evenly coated.
Add the shredded cooked chicken (which was previously cooked to an internal temperature of 165°F) to the pasta mixture and gently combine until the chicken is distributed throughout.
Divide the buffalo chicken mac and cheese into serving bowls or plates. Top each portion with crumbled blue cheese and a garnish of sliced scallion greens.
Serve hot and enjoy immediately.
