INSANE Smoked Fried Chicken Buffalo Mac and Cheese
We took two of everyone's favorite comfort foods, fried chicken tenders and mac and cheese, made a homemade roux, fired up the Traeger, and blew everyone away with this INSANE Smoked Fried Chicken Buffalo Mac and Cheese!
CLICK HERE to watch Kosmo make this incredible dish!
YOU WILL NEED
6 fried chicken tenders
1 teaspoon of Honey Killer Bee + extra for chicken tenders
Buffalo Wing Dust (to taste)
Buffalo HOT Wing Sauce
32oz of macaroni
2 TBSP Butter
2 TBSP All-Purpose Flour
2 TBSP Minced Garlic
2 Cups Heavy Cream
1 teaspoon SPG
4 cups Shredded Pizza Mozzarella Cheese
4 cups Shredded Cheddar Cheese
Italian Bread Crumbs
Bacon Bits (to taste)
Chives
THE PREP
Preheat smoker to 325ºF (about 165ºC)
Bring a large pot of water to a boil and add a pinch of salt
Wash and thinly slice green onions
Cube chicken tenders and sprinkle with Honey Killer Bee to your taste
Toss in Buffalo HOT Wing Sauce until well coated, set aside
Time to make the roux -
Take a small pot and set your stovetop to medium heat
Add 2 tablespoons each of: butter, AP flour, and minced garlic
Whisk until roux develops
Slowly add in 2 cups of heavy cream and continue whisking
With the sauce at a simmer, add ½ teaspoon of Killer Bee and SPG, continue whisking
While you whisk add 1 cup of shredded mozzarella and 1 cup of shredded cheddar, but make sure to give it time to become part of the sauce before you add more
Turn stovetop to low and set aside, come back and stir occasionally
THE COOK
Once water is boiling, add 3 cups of elbow macaroni to the water and boil for about 7 minutes
Pasta needs to be slightly undercooked before going on smoker
Save 1 cup of the pasta water, strain the macaroni and rinse with cold water (to stop the cooking process)
Pour ½ cup of reserved pasta water into cheese sauce and combine
If sauce tastes too rich, add more water
Return drained pasta to pot it was boiled in and add in about half of your cheese sauce, gently stirring until all the macaroni is covered
Now it’s time to build the layers in your cast iron skillet:
Spoon a layer of macaroni in the bottom of your skillet
Cover with half of cubed chicken tenders
Add a light sprinkle of shredded mozzarella cheese
Drizzle light coat of Buffalo HOT Wing Sauce
Repeat the process one more time
For an extra crispy top layer, use more mozzarella cheese on the top layer
Put the skillet into your grill/smoker at 325ºF (about 165ºC) for 15-20 minutes
THE PAYOFF
Add a sprinkle of bread crumbs and bacon bits to your top layer. Crank your grill to high (or broil in your oven) for 5-15 minutes, watching closely so the top doesn’t burn
Garnish the top with Buffalo Wing Dust, bacon bits, and chives and enjoy!
INSANE SMOKED FRIED CHICKEN BUFFALO MAC AND CHEESE
We took two of everyone's favorite comfort foods, fried chicken tenders and mac and cheese, made a homemade roux, fired up the Traeger, and blew everyone away with this INSANE Smoked Fried Chicken Buffalo Mac and Cheese!
Ingredients
6 fried chicken tenders
1 teaspoon of Kosmos Q Honey Killer Bee + extra for chicken tenders
Bring a large pot of water to a boil and add a pinch of salt.
Wash and thinly slice chives
Cube chicken tenders and sprinkle with Honey Killer Bee to your taste
Toss in Buffalo HOT Wing Sauce until well coated, set aside
Time to make the roux!
Take a small pot and set your stovetop to medium heat
Add 2 tablespoons each of: butter, AP flour, and minced garlic
Whisk until roux develops
Slowly add in 2 cups of heavy cream and continue whisking
With the sauce at a simmer, add ½ teaspoon of Killer Bee and SPG, continue whisking
While you whisk add 1 cup of shredded mozzarella and 1 cup of shredded cheddar, but make sure to give it time to become part of the sauce before you add more
Turn stovetop to low and set aside, come back and stir occasionally
Once water is boiling, add 3 cups of elbow macaroni to the water and boil for about 7 minutes. Pasta needs to be slightly undercooked before going on smoker
Save 1 cup of the pasta water, strain the macaroni and rinse with cold water (to stop the cooking process)
Pour ½ cup of reserved pasta water into cheese sauce and combine. If sauce tastes too rich, add more water.
Return drained pasta to pot it was boiled in and add in about half of your cheese sauce, gently stirring until all the macaroni is covered
Now it’s time to build the layers in your cast iron skillet!
Spoon a layer of macaroni in the bottom of your skillet
Cover with half of cubed chicken tenders
Add a light sprinkle of shredded mozzarella cheese
Drizzle light coat of Buffalo HOT Wing Sauce
Repeat the process one more time
For an extra crispy top layer, use more mozzarella cheese on the top layer
Put the skillet into your grill/smoker at 325ºF (about 165ºC) for 15-20 minutes
Add a sprinkle of bread crumbs and bacon bits to your top layer. Crank your grill to high (or broil in your oven) for 5-15 minutes, watching closely so the top doesn’t burn
Garnish the top with Buffalo Wing Dust, bacon bits, and chives and enjoy!
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