Buffalo Chicken Mac and Cheese got me on TV here in my hometown. Parrano cheese contacted me and wanted me to help them celebrate National Buffalo Macaroni and Cheese Day. Did you know that was a thing? There’s pretty much a holiday for every type of food these days. I was happy to help celebrate this holiday because it’s football season and Buffalo Chicken Mac and Cheese is for sure a crowd-pleasing dish at tailgates. This recipe can be customized to travel to tailgates as well.
These foil pans are sold as “pot pie” containers and they really provide the perfect portions for your friends. Simply make your mac and cheese the night before, all except for baking it, and divide it among the pans. Take your foil pans, covered tightly in foil, down to the game the next day and reheat on a grill (low heat) for about 10 – 15 minutes, or until nice and steamy. And if you are so inclined, have some bacon crumbles, chopped green onions and extra hot sauce set out for topping. Your fellow tailgaters will love you forever… or at least until next Sunday.
Or if you are entertaining at home just bake this sassy mac and cheese in a big casserole dish and let your guests nosh on it throughout the game. Serve celery and blue cheese dressing on the side of course. All the enjoyment of buffalo wings, without the mess, plus mac and cheese. What could be better?
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Buffalo Chicken Mac and Cheese
This Buffalo Chicken Mac and Cheese can be served at home as a main dish or made in individual portions and topped with bacon for tailgating.
- 1 (16 oz) box macaroni
- 1 rotisserie chicken white meat only, shredded
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 3 cups (12 oz) Parrano cheese shredded
- 1 cup Frank's Red Hot Sauce
- 1 cup blue cheese crumbled
Preheat oven to 400 degrees.
Boil macaroni and cook according to package directions to al dente.
Meanwhile, heat butter in a large skillet over medium to medium high heat. Whisk in flour and cook, whisking or swirling pan constantly for about 3 -4 minutes, or until flour and butter mixture are nice and brown.
Warm your milk in the microwave for a minute or two.
Whisk in the warmed milk to the butter and flour roux. Bring the milk mixture to a simmer, whisking constantly, until it thickens.
Take the milk mixture off the heat and whisk in the shredded Parrano cheese until the cheese is melted.
Drain the pasta and stir in the cheese sauce. Then stir in the white meat, shredded chicken and the hot sauce.
Pour macaroni and cheese into a greased casserole dish and top with the crumbled blue cheese. Bake for about 15 minutes, or until nice and bubbly.
Serve with crumbled bacon, chopped green onions and extra hot sauce, if desired.
Be sure and check out these other terrific tailgating recipes:
- Crispy Baked Buffalo Wings
- Meatloaf Sliders
- Ultimate Pizza Dip
- Seven Layer Hoagie Dip
- Cincinnati Nachos