Not a mac and cheese fan and never have been but I am a huge fan of the buffalo flavor and decided to give this a try. Excellent! I was very much impressed and so was the hubby. I did use chicken breast instead of the dark meat out of personal preference. The only other change I made was that I substituted pepperjack for the Monterey jack because I already had it on hand and knew we'd like that extra punch of heat. I typically don't have much luck with melting cheese and fully expected some clumping but there wasn't any. The ingredient amounts and the directions are spot on. You have changed my opinion on mac and cheese Matt R. and I thank you for that!
Great dish! We doubled it and took it to a BBQ. We were a little shocked that it took center stage over everything our friends had prepared for their party. They wanted the recipe so I referred them to this page. This recipe needs no adjusting, and is perfect.
Anything "Buffalo" catches my attention. This recipe was excellent. My family aren't big blue cheese fans so I substituted a half cup of blue cheese dressing. I also put the ingredients in a 9 by 11 pan, sprinkled with Italian bread crumbs and sprayed with cooking spray to crisp it up. I baked it for about half an hour at 325. Absolutely delicious. Great quantity. I have a husband and three grown sons. Lots for dinner and plenty for leftovers
Love love love this stuff! This recipe is very easy to make and tastes delicious! I followed the recipe exactly as stated - except that I used penne noodles instead of elbow macaroni - and it turned out perfect! If you like buffalo chicken flavor you will love this Mac and cheese!
Big hit in our house. Mostly followed the recipe. Did add more of the rotisserie chicken. 2 stalks of finely chopped celery. And used 1/4 cup of gorgonzolla cheese. Mixed up 1 cup of Panko with melted butter sprinkled on top then browned in the oven. Nice touch. Made 12 big servings. Just the right amount of heat with 1/2 cup of Franks Hot Sauce. Will definitely make this again.
I made this tonight and it was delicious. A little sharp bite but not too hot. Give the milk patience to thicken- took me about 8 minutes with constant stirring. I added breadcrumbs to the top and baked for 25 minute at 350. I wonder if it would make the chicken stand out better to saute the chicken in the hot sauce before combining all the ingredients?
Pretty good! I made half the recipe and decreased the butter to 1 1/2 tbsp. I used skim milk. Still very rich. I'd make it again.
This is such a wonderful concept. I really wanted to like it but I just didn't care for it. The sauce is more of a cheesy cream sauce and in my opinion doesn't have enough of that cheese flavor to be mac and cheese. It had kind of a weird texture too - I couldn't get it to smooth out once I added the cheese. Others might like it but I won't be making it again.
This was so very good! And you can tell because most of the reviews did not include a paragraph about how they altered the recipe! As is perfect! What drew me in was the photo - it didn't look like the thick floury texture that most home made recipes have. My own personal preference after it was done i added some reserved pasta water to thin out the texture. Absolutely perfect! Thank you!
