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Do you love spicy, zesty, protein-packed recipes? If you answered yes, this one’s for you! Wings be darned, you’re sure to walk away from this mac and cheese full and satisfied, and with clean fingers to boot! Topped with both shredded Flagship cheese and blue cheese crumbles, this recipe is sure to be a fan favorite. Don’t like blue cheese? Swap with your favorite crumbles or more shredded Flagship! And, if you like extra spice, you can always add more buffalo sauce. But remember to add slowly and taste as you go… this homemade Buffalo sauce packs a punch those bottled brands just can’t compete with!
Cooking and Serving Tips
There are a lot of ways you can get to a finished shredded chicken. We recommend starting with a raw, unseasoned, boneless chicken breast. This makes it easiest to control how the chicken is cooked and seasoned. The quality of your meat always matters – so do your best to hunt down a Certified Organic chicken breast for this recipe. Certified Organic standards are by far the most rigorous and are the easiest way to ensure that your meat is additive-free.
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.
Recipe
Instructions
Cook “World’s Best” Mac & Cheese according to cooking instructions.
Immediately after removing the mac and cheese from the oven, fold in the buffalo chicken. Top with the Flagship cheese.
Return the pan to the oven and bake for 5 minutes or until the top is melted.
Let set for 5 minutes. Top with blue cheese and buffalo sauce. Serve hot.
Buffalo Chicken
Makes about 1 cup
Preheat the oven to 375°F.
Coat the chicken breast in oil.
Place the chicken on a lined baking sheet, and sprinkle with salt and pepper.
Bake for 20 to 30 minutes (or until chicken internally reaches 165°), flipping the chicken breast halfway through.
Let rest for 5 to 10 minutes.
In a medium-size bowl, shred the chicken breast in small mixing bowl and coat with Buffalo Sauce.
Use immediately or store in the refrigerator for up to 5 days.
Buffalo Sauce
Makes about 1 cup
In a small sauce pan over medium-high heat, combine the butter, Cholula, and Tabasco sauce.
Bring to a boil, then remove from the heat and let cool for 15 to 30 minutes.
Use immediately or store in the fridge for up to three weeks.
Prep Time:
1 hour
Cook Time:
40 to 50 minutes
Total Time:
about 2 hours
Serves:
2 to 4 (as a side)
Ingredients
- 1 “World’s Best” Mac & Cheese (20oz pan)
- Buffalo Chicken (recipe follows)
- 1/4 cup grated Beecher’s Flagship cheese (about 1 ounce)
- 1/4 cup blue cheese crumbles (about 1 ounce)
- 2 teaspoons Buffalo Sauce (recipe follows)
Buffalo Chicken
Makes about 1 cup
- 1 boneless chicken breast
- 1 tablespoon expeller-pressed safflower oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-1/2 tablespoon Buffalo Sauce (recipe follows)
Buffalo Sauce
Makes about 1 cup
- 4 tablespoons unsalted butter
- 1 5-ounce bottle Cholula sauce
- 3 tablespoons Tabasco sauce
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