Buffalo Chicken Mac & Cheese

Ingredients

1/4 cup TABASCO® brand Buffalo Style Hot Sauce

1 pound dried elbow macaroni

4 tablespoons unsalted butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/8 teaspoon black pepper

3 cups whole milk

6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)

6 ounces shredded mild Cheddar cheese (about 1 1/2 cups)

5 ounces crumbled blue cheese (about 1 1/4 cups)

12 ounces cooked chicken, cut in 1/2-inch pieces

1/2 cup chopped green onion

1 1/2 cups Panko bread crumbs

Preparation

Preheat oven to 350°F. Cook macaroni to al dente according to package instructions and drain.

Meanwhile, melt butter in a large heavy saucepan over medium-low heat. Stir in flour, salt, and pepper and cook 1 to 2 minutes. Whisk in milk and cook over medium heat until thickened and bubbly, stirring constantly.

Reduce heat to low and stir in cheeses until melted. Add TABASCO® Buffalo Style Sauce, chicken, green onion, macaroni and additional salt and pepper to taste; mix well.

Spoon into an ungreased 2-quart casserole dish and top with bread crumbs. Bake for 25 to 30 minutes or until heated to an internal temperature of 165°F.

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Ingredients

Preparation

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