Rosé
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Buffalo Mac and Cheese Recipe
View more Poultry & Chicken Recipes
Prep Time
15 min
Total Time
60 min
Yield
8 servings
Our marketing manager Bridget loves chicken and spicy foods, and this recipe was a huge hit at her household. This recipe only needs 4 ingredients, but you can customize with more of your favorite mac and cheese ingredients like halved cherry tomatoes, cooked bacon, green onions, and more! A few notes on this recipe. Bridget used our buffalo marinated chicken for the recipe, which added more flavor and spice, but you can use a plain chicken breast as well. She also used premade macaroni and cheese from our deli, but you can make your own at home. Just make lots, because this recipe needs a lot! Did you make any tweaks to this recipe? Let us know in the comments below.
Ingredients
- 1 lb LGCM Boneless Skinless Chicken Breasts (for more spice)
- 1/2 cup Frank’s Red Hot Sauce (use our Buffalo marinated breast)
- 2.5 lb Macaroni and Cheese (or similar)
- 1/2 cup Panko Bread Crumbs (cooked)
Directions
Cook the chicken breast to 165ºF, using your preferred method (400ºF oven for ~30 minutes is easy), then dice it into fine pieces. Place the diced chicken into a large mixing bowl, then add the Frank’s Red Hot and cooked macaroni and cheese to the bowl. Mix to combine.
Pour the macaroni and cheese mixture into a 9″ baking dish, and sprinkle the top with panko bread crumbs. Place into an oven preheated to 350ºF, and bake for 8 minutes, then turn on the broiler, and broil for 4 minutes until the bread crumbs are golden brown.
Serve warm and enjoy!
