Buffalo Chicken Mac & Cheese

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.

Jump to recipe

Recommended Posts