Buffalo Chicken Mac & Cheese


  • 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 (SJ3127HH)
  • 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


  1. Preheat oven to 350°F. Cook macaroni to al dente according to package instructions and drain.
  2. 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.
  3. Reduce heat to low and stir in four cheese blend and gorgonzola until melted. Add Hot Sauce (SJ3127HH), chicken, green onion, macaroni, and additional salt and pepper to taste; mix well.
  4. 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.