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Buffalo Mac and Cheese

Pot De Creme

Ingredients

  • Kosher salt for pot and seasoning 12 oz elbow macaroni

  • 2 tbsp salted butter

  • 1 small yellow onion, diced 3 garlic cloves, minced

  • ½ tsp black pepper

  • 1 mounded tbsp all-purpose flour

  • 2 ½ cups whole milk

  • ½ cup heavy cream

  • 1 ½ cups grated sharp cheddar cheese 1 ½ cups grated pepper jack cheese

  • 1 cup shredded rotisserie chicken

  • ¼ cup buffalo-style hot sauce 2 tbsp ranch dressing

  • ½ cup crumbled blue cheese

     

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.

  2. Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the onion and garlic, season with pepper and a good pinch of salt. Cook until the onion and garlic are softened.

  3. Sprinkle the flour over the onion and garlic and stir to make a roux. Let cook 2 to 3 minutes before slowly stirring in the milk and then the heavy cream. Bring to a gentle boil, allowing the mixture to thicken slightly, 2 to 3 minutes.

  4. Reduce the heat to low and stir in the cheddar and pepper jack a handful at a time, allowing each addition to melt before adding the next. Stir in the chicken, hot sauce, and ranch dressing and cook until he chicken is heated through, 1-2 minutes. Taste and adjust seasonings as needed. Add the cooked pasta to the sauce and toss to well combine.

  5. Serve topped with blue cheese and hot sauce to taste.

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