Buffalo Chicken Mac n Cheese
Buffalo Chicken Mac n Cheese
Feat. Bob’s Red Mill
Ingredients:
1 box gluten free elbow macaroni
1.5 lbs boneless skinless chicken breasts
8oz Extra Sharp Cheddar Cheese
8oz Monterey Jack cheese
8oz Gouda
4 Tbsp butter
4 Tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour
4 cups milk
Buffalo sauce (as much or as little as you want!)
Kosher salt, garlic powder, onion powder, black pepper (to taste)
Avocado Oil
Preheat your oven to 400 degrees.
Grate all of the cheese and reserve. Grating your own cheese is recommended, as pre-shredded cheeses can have starches and additives we don’t want to include. Either let your milk come to room temperature, or warm on the stove (do not boil).
Preheat a large skillet with avocado oil. Bring your chicken breasts to room temperature and season. Sear in the skillet for 3-4 minutes per side until cooked through, and reserve. In the same skillet, melt the butter and whisk in the Bob’s Red Mill Gluten Free All Purpose Baking Flour to create a roux, a French thickening agent. Cook for two minutes until golden brown and aromatic. Gradually whisk in the milk, and continue stirring until the bechamel thickens. This process will take a few minutes; be patient and keep over medium heat. Once thickened, turn off your heat and fold in the cheese, reserving some for the topping for later. Turning off the heat will prevent the sauce from burning.
Cook your pasta of choice for 2-3 less minutes than the al dente box instructions. Because we’re finishing in the oven, you want your pasta to be underdone so it can finish cooking without becoming mushy. Cut the rested chicken into small pieces.
Strain your pasta and add it back to the pot to evaporate any residual moisture. Combine the cheese sauce, chicken, buffalo sauce, and pasta together until beautifully coated. If you’re using an oven safe skillet, proceed. If transferring to a new dish, make sure it is amply greased and carefully transfer. Sprinkle the remaining cheese generously over the top.
Bake the macaroni for 15 to 20 minutes at 400. For an extra crispy topping, put under the broiler for an additional 2-3 minutes. Finish with an extra drizzle of buffalo sauce.
Serve hot, and enjoy!
