LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shares this recipe for Buffalo Mac and Cheese.
Buffalo Mac and Cheese
2 lbs of elbow Macaroni or Rotini Pasta
1/2 stick of butter
1lb extra sharp cheddar, shredded
1/2 lb Monterrey jack cheese, shredded
1/4 lb crumbled blue cheese, divided
3 Cups of Shredded Rotisserie Chicken
3/4 cup Frank's Red Hot Wing Sauce (More if you like it spicy)
2 cups evaporated milk
Italian Bread crumbs (optional)
Start by cooking the pasta to al dente. You will want it to taste ALMOST done. When the pasta is drained, add the half stick of butter so the macaroni doesn't stick to the pot.
In a separate small dish add your chicken and the 1/2 the wing sauce. Then add to pasta along with the rest of the wing sauce.
Stir in two big handfuls of sharp cheddar, a handful of the Monterrey jack, and a handful of blue cheese. Stir it all together. If it feels too sticky or difficult to stir, add a little of the evaporated milk.
Pour half the contents of the macaroni into a nonstick baking pan (or one that has been sprayed with cooking oil) and add a layer of all the cheeses in the center, spread it out evenly. Then with the remaining macaroni, place it all in the pan and cover with the remaining cheese.
Just before baking pour the evaporated milk over the top of the dish and cheese. Top with breadcrumbs, cover with foil, and bake at 350* for 25-30 minutes until bubbly. Then uncover and bake again for 10 minutes.