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Buffalo Chicken Mac and Cheese
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Put the chicken in a pot of water and bring it to a gentle simmer. Cook for 15–20 minutes, until the center reaches 165°F, then shred it with two forks and toss it with the blue cheese dressing.
- 2
Boil a large pot of salted water and cook the pasta until just al dente, following the package time. Drain it, but do not let it sit in water. Set the dairy near the stove so it is not fridge-cold.
- 3
Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, then stir in the tomato paste. Add the cream and milk in small splashes, whisking until smooth after each addition. Bring it to a bubble, then lower the heat.
- 4
Stir in the buffalo sauce, hot sauce, mustard powder, onion powder, salt, and pepper. Add the cheddar and cream cheese a handful at a time until smooth, then fold in the chicken and pasta. Serve when the sauce coats the noodles.