I don’t know about you, but I can certainly live off of buffalo mac n cheese, actually anything buffalo for that matter! I don’t think I know anyone who doesn’t like it. Since I’m always exploring new ways to incorporate it into meals and instead of shelling out my paycheck to restaurants for this delicacy, I decided to try it out for myself. I mean just look at this ❤ ❤

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Ingredients:

• Pasta – I use shells or elbows
• 12 oz. breaded chicken – I use Purdue Simply Smart
• 4 oz cream cheese
• 4 Tbsp. butter
• 1/4 cup milk
• 6 oz. (slightly more than half a block) of cheddar cheese
• 1/2 cup shredded mozzarella
• 1/2 cup Frank’s Red Hot Buffalo Wing Sauce
• 1/4 cup hot sauce
• Blue cheese crumbles (optional)

 

Directions: 

1. Begin to boil water for pasta. Once boiling, add a pinch of salt and pasta. Let cook until al dente (about 7-9 minutes).
2. Cook the Purdue chicken strips as per directions on front and cut into small cubes.
3. Cut the cheddar cheese block into smaller slices so it melts easier.
4. While pasta is cooking, in a medium sauce pot, add cream cheese, butter, and milk. Allow the cream cheese to soften and butter melt over medium heat.
5. Add both cheddar cheese and mozzarella. Let the cheeses begin to melt, continually stirring.
6. Once the cheese has just melted, add the wing sauce and hot sauce.
7. Combine the mixture over low heat. Once the mixture is all melted and combined, it should be super cheesy and stringy. Remove from heat.
8. Strain pasta and put back in the pot it was cooking in.
9. Pour the cut chicken and the cheese mixture over the pasta. Stir gently to combine everything.
10. Serve and drizzle some more hot sauce on top! If you included blue cheese crumbles, definitely sprinkle some on top!