Buffalo Chicken Macaroni and Cheese

Classic Dish with a Zesty Kick!

Ingredients:

  • 1/2 Cup GODSHALL’S Smoky CRUMBLZ or 8 Slices Turkey Bacon (Browned and Diced Fine)
  • 3/4 lb Macaroni
  • 3/4 Cup Hot Sauce
  • 6 Tablespoons Butter (Unsalted)
  • 2 1/2 Cups Chicken (Cooked, Shredded)
  • 1/4 Cup Flour
  • 4 Cups Milk (Heated to a Simmer)
  • Salt (Kosher Salt)
  • Black Pepper (Freshly Ground )
  • 12 oz White Cheddar Cheese (Grated)
  • 8 oz Monterey Jack Cheese (Grated)
  • 3 Stalks Celery (Sliced Thin)
  • 1 Cup Panko Bread Crumbs
  • 1 Clove Garlic (Minced)
  • 1/3 Cup Crumbled Blue Cheese
  • 1 Tablespoon Extra-virgin Olive Oil

Ingredients:

  1. Bring a pot of water to boil.
  2. Add kosher salt and macaroni. Cook about half as long as the box suggests. Drain and set aside.
  3. In a small pan, heat the hot sauce and 2 tablespoons of butter. Save 1/4 cup of the buffalo sauce and set aside.
  4. Add the remaining sauce to the chicken and mix well. Set aside.
  5. Preheat the oven to 400 degrees.
  6. Over medium high heat, melt 4 tablespoons of butter. Then add the flour and whisk until smooth. Cook for a couple minutes but do not brown.
  7. Add the hot milk and cook for approx. 6-7 minutes on medium heat until thick. Season with salt and pepper.
  8. Remove from the heat and stir in the cheeses. Mix Well.
  9. Add the pasta and stir.
  10. Fold in the celery and shredded chicken. Pour the pasta mix into a baking dish. Drizzle 1/2 of the reserved buffalo sauce.
  11. Add 1/2 cup of the panko, garlic and blue cheese. Add the remaining buffalo sauce. Pour the mixture over the top of the casserole.
  12. Add the remaining panko crumbs and oil. Mix Well.
  13. Distribute the mixture over the pasta.
  14. Bake for approx. 20 minutes.
  15. ENJOY!