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Buffalo Chicken Mac and Cheese
Melissa Hart

Buffalo Chicken Mac and Cheese

Buffalo sauce has enough vinegar to cut a rich cheddar sauce, but half a bottle can make the dairy split. This measured amount brings heat without turning the macaroni orange soup. Chicken and cream cheese join near the end so both stay smooth.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 4 cups freshly shredded sharp cheddar cheese
  • 4 oz cream cheese cut into pieces
  • 1/2 cup cayenne pepper hot sauce
  • 4 cups cooked shredded chicken
  • 1/2 cup crumbled blue cheese

Method
 

  1. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk and remaining salt.
  3. Cover and cook on low for 45 minutes, then stir in the cheddar and cream cheese until mostly melted.
  4. Fold in the hot sauce and chicken and cook on low for 45 to 60 minutes more until the chicken reaches 165°F and the pasta is tender.
  5. Switch off the heat and scatter the blue cheese evenly over the top just before serving.