annmarie's buffalo chicken wing mac and cheese

★★★★★ 2
By AnnMarie Clarke
from Sennett, NY

As one who lived in the suburbs of Buffalo for almost a decade, I couldn't get enough of Buffalo wings, beef on wecks and fish fries. All of the above are notoriously famous in Western NY. Being both a chicken and pasta lover, I decided to create a comfort food dish for my husband during the fall football season. It's been a hit both at home and at work. Hoping you enjoy it as much as we do!!!!

Blue Ribbon Recipe

Two of our favorite foods - Buffalo chicken and macaroni and cheese - come together in this delicious comfort food dish. The mac and cheese part is creamy and super cheesy. We love the kick of spice from the Buffalo chicken. You taste the Buffalo flavor in every bite. If you like your Buffalo wings a little spicy, drizzle a bit of extra sauce on top when serving. Your family and friends are going to love this dinner.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For annmarie's buffalo chicken wing mac and cheese

  • 1 box
    cavatelli pasta (cork screw pasta)
  • 2 c
    Monterey Jack cheese, shredded
  • 2 c
    Colby Jack cheese, shredded
  • 1/2 stick
    unsalted butter
  • 2 1/2 c
    half and half
  • 3 Tbsp
    Wondra flour
  • 3 md
    sized boneless chicken breasts
  • 1/3 c
    Frank's hot sauce
  • 1 c
    cheddar cheese, shredded
  • 1/2 c
    chopped scallions

How To Make annmarie's buffalo chicken wing mac and cheese

Test Kitchen Tips
For some reason, we could not find cavatelli pasta at our market. We used mini penne pasta instead.
  • Cooked chicken in a bowl tossed with hot sauce.
    1
    Heat oven to 350 degrees. Cut raw chicken breasts into small chunks and fry in a good olive or canola oil over medium heat until no longer pink. No need to brown, just make sure the breast chunks are cooked and still juicy. Drain chunks from pan and place in a bowl with 1/3 cup of Frank's Hot Sauce and allow to blend. In the meantime, begin boiling a pot of salted water for your pasta and bring to a rolling boil.
  • Cheese sauce simmering in a saucepan.
    2
    Pour 1/2 and 1/2 in medium-sized saucepan and add Wondra Flour. Mix well while still cold and begin warming over medium heat. Add 1/2 stick of butter and bring to a gentle low boil. Once milk and butter mixture begins to slightly boil, turn the temperature down to low and continue to stir. Begin adding your cups of both Monterey and Colby Jack cheese to the saucepan and occasionally stir until melted and well blended. Remove from heat.
  • Draining the cooked pasta.
    3
    Cook pasta according to package, drain and rinse well.
  • Mixing the cheese sauce, chicken, and pasta together.
    4
    Return pasta to its pot. Add cheese sauce and marinated chicken chunks.
  • Pasta poured into a baking dish.
    5
    Blend well and spread evenly in a greased 9 x 13 pan.
  • Shredded cheese sprinkled on top of the pasta.
    6
    Add shredded cheddar cheese to the top of dish and place in the oven for approximately 20-25 minutes. (Just enough until cheddar cheese melts and pasta is lightly brown on the ends). Remove from the oven and let stand for five minutes.
  • Scallions sprinkled on top of AnnMarie's Buffalo Chicken Wing Macaroni and Cheese.
    7
    Sprinkle with chopped scallions and serve with a green tossed salad.
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