Buffalo Chicken Mac & Cheese
Jump To RecipeHow To Make Buffalo Chicken Mac & Cheese
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
Beecher's Product used
Flagship Cheese

Ingredients
6 ounces penne pasta
8 ounces Beecher's Flagship cheese, grated (about 2 cups)
1-1/2 cups milk
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons unsalted butter
2 ounces Beecher's Just Jack cheese, grated (about 1/2 cup)
1/4 teaspoon Kosher salt
1/4 teaspoon chili powder
Pinch garlic powder
Buffalo Chicken (recipe follows)
1/4 cup blue cheese crumbles (about 1 ounce)
2 teaspoons Buffalo Sauce (recipe follows)
Buffalo Chicken
Makes 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 1 cup
4 tablespoons unsalted butter
1 5-ounce Cholula sauce
3 tablespoons Tabasco sauce
Instructions
- Preheat oven to 350˚F.
- Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
- Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
- Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 tsp. chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
- Combine pasta and sauce in a large bowl and mix carefully. Fold in the buffalo chicken. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese and chili powder.
- Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.
- Top with Buffalo Sauce and blue cheese crumbles.
Buffalo Chicken
Makes 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 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.