Buffalo Chicken Mac & Cheese
Ingredients
- 1 lb Dried elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 3 cups Whole milk
- 3 cups Four cheese blend, shredded
- 1 cup Gorgonzola cheese, crumbled
- 1/2 cup Hot Sauce (SJ5039HH)
- 12 oz Chicken, cooked and diced
- 1/2 cup Green onion, chopped
- 1 1/2 cups Panko bread crumbs
- 1/2 cup Parmesan cheese, grated
Directions
- Preheat oven to 350°F. Cook macaroni to al dente according to package instructions and drain.
- Melt butter in a large saucepan over medium heat. Stir in flour, salt, and pepper. Cook 1 to 2 minutes, stirring constantly. Add milk and whisk in. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Reduce heat to low and stir in four cheese blend and gorgonzola until melted. Add Hot Sauce (SJ5039HH), chicken, green onion, macaroni, and additional salt and pepper to taste; mix well.
- Spoon into an ungreased 2-quart casserole dish. Mix bread crumbs and parmesan cheese together and place on top of pasta. Bake 20-25 minutes or until heated to an internal temperature of 165°F. Remove from oven and serve.