Buffalo Chicken Mac & Cheese is not my creation. Even though I did not look up a recipe for this, I know this combination exists. However, this is my recipe, handed down to me by my grandmother. When I became the holder of this recipe, I changed it up a little. My grandmother would not make a cheese sauce. She would use mayo, buttermilk, and lots of cheese. As strange as it sounds, it was delicious, but it was also a heart attack in a pan. I made it her way for several years, and it was always a hit.
Then one day, I started taking cooking classes and learned about bechamel sauce, which in turn lead to this cheese sauce. I’ve made it this way ever since. I do take out an insurance policy against having a grainy sauce that comes in the form of cream cheese and Velveeta. If your sauce-making skills are top-notch, you can forgo those two items. I use them because it keeps my anxiety down while making this sauce.
Well, back to making this recipe. One day, I decided to jump into the kitchen to see the food I have and what I could do with them. I was standing with the refrigerator door open, looking at a bottle of Frank’s Red Hot, a pack of boneless skinless chicken breast, and several varieties of cheese at my disposal. I was trying to decide if I wanted cheese or buffalo chicken strips. Suddenly, it dawned on me! I can have both. What if I mixed Buffalo chicken with cheese, mac & cheese that is. Buffalo Chicken Mac & Cheese was born. If you need a suggestion on how to cook the chicken, give this a peek.
I have made this several times and forgot to take great pictures of it. Please excuse my lack of foresight.
Without further ado, I give you: Buffalo Chicken Mac & Cheese.
P.S. If you are looking to veganize this recipe, I suggest using this cheese sauce.