When the ultimate comfort food collides with your favorite game day appetizer - this Buffalo Chicken mac'n'cheese is what you get! Grab your ticket to this trip to a flavor fusion you won’t forget.
Thank you to Steven Doroshuk of Smoke Bro BBQ for sharing this recipe with us for this recipe, in all its cheesy glory!
If you have any leftover chicken breast this is the perfect time to use it. Cube up 2 fully cooked chicken breasts, and lightly season with Killer Bee Chipotle Honey rub. Now toss in your favorite buffalo wing sauce, and set aside.
Now, let’s take care of the cheese sauce. If this is your first time making your own sauce, make sure you stay close and keep adjusting your stovetop to keep it below a boil. You want it just warm enough to melt the cheese. Take a small pot and set your stovetop to medium heat. Add in a tablespoon each of butter, AP flour, white cooking wine, and minced garlic. Whisk until you’ve developed a roux. Then slowly add in 2 cups of heavy cream and continue whisking.
With the sauce at a simmer, add in half a teaspoon each of Killer Bee Chipotle and White Pepper. While continuously whisking slowly add in 1 cup of shredded mozzarella and 1 cup of shredded cheddar, as your adding the cheese give it time to become part of the sauce before adding more. Set stovetop to low and stir occasionally.
Prepare your grill/smoker for smoking at 325ºF (about 165ºC).
Bring a large pot of water to a boil and throw in a dash of salt. Add 3 cups of elbow macaroni and boil for approximately 7 minutes. You want the pasta to be slightly undercooked as it will continue to cook on the grill.
Save 1 cup of the pasta water, strain the macaroni and rinse with cold water (to stop the cooking process). Add approximately half a cup of the pasta water to the cheese sauce (taste first - if the sauce is too rich you can always add more).
Put the strained/rinsed macaroni back in the empty large pot, add in about half of your cheese sauce, gently stirring until all the macaroni is covered.
You’re just about there! It's time to build: Spoon a layer of your macaroni into a 10 inch cast iron skillet. Add half of your cubed buffalo chicken, a light covering of shredded mozzarella, and drizzle buffalo chicken sauce over top. Add another layer of macaroni and repeat the layering process this time drizzling more of your cheese sauce on top. For that extra nice crust on the the top layer, you can add some extra mozzarella. Put the skillet into your grill/smoker at 325ºF (about 165ºC) for 15-20 minutes.
The flavor fusion is almost complete, and it’s time to turn your attention to texture. Add a sprinkle of bread crumbs and bacon bits to your top layer. Crank your grill to high (or broil in your oven). Leave on high heat for 5-15 minutes watching closely for that crust to form.
Lastly garnish the top with Buffalo Wing Dust and fresh green onions. Your classic comfort food with your favorite game day flavors, the only thing left to say is #itjustwins!
Once again, big thanks to Steven Doroshuk of Smoke Bro BBQ for sharing this recipe with us.
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