Buffalo Chicken Mac n Cheese

Buffalo Chicken Mac n Cheese

Ingredients:

• 1 box gluten free elbow macaroni

• 2 cups rotisserie chicken meat (2 breasts), chopped

• 1 cup + 2 Tbsp buffalo sauce

• 3 Tbsp unsalted butter

• 3 Tbsp gluten free flour

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 3 cups milk 

• 12 oz Extra Sharp Cheddar Cheese, divided into 8oz and 4oz

• 8 oz Monterey Jack cheese

• 4 oz blue cheese

Yields 16 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Preheat your oven to 400 degrees. Cook your pasta of choice for 3-4 less minutes than the al dente box instructions. We’re finishing this macaroni in the oven, so you’ll want your pasta to be underdone after boiling so it can finish cooking in the oven. 

Cut the rotisserie chicken into small pieces, toss in the cup of buffalo sauce, and reserve.

Grate the cheese, mix, and reserve. Grating your own cheese is recommended, as pre-shredded cheeses can have starches and additives we don’t want to include. Reserve 4 oz of cheese for the topping.

Either let your milk come to room temperature, or warm on the stove (do not boil).

In the same pot you made the pasta in, melt the butter, bloom the garlic powder and paprika,  and then whisk in the GF flour to create a roux. Cook for two minutes until 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. 

Add the pasta and chicken into the pot, and fold everything together until beautifully coated. Amply grease a baking dish, and pour the macaroni in. Top with the remaining cheese, drizzle your buffalo sauce, and crumble the blue cheese over top.

Bake the macaroni for 20 minutes at 400F. Carefully remove from the oven, serve hot, and enjoy!