Buffalo Mac and Cheese

25 mins
Serves 6
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Directions

  1. 1Boil water in a pot with salt and cook large elbow macaroni until al dente.
  2. 2Boil water in a pot with salt and cook large elbow macaroni until al dente.
  3. 3Boil water in a pot with salt and cook large elbow macaroni until al dente.
  4. 4In a separate pan, melt Kerrygold garlic butter, add flour, and whisk until smooth.
  5. 5In a separate pan, melt Kerrygold garlic butter, add flour, and whisk until smooth.
  6. 6In a separate pan, melt Kerrygold garlic butter, add flour, and whisk until smooth.
  7. 7Add milk to the flour mixture and whisk until a smooth sauce is formed.
  8. 8Add milk to the flour mixture and whisk until a smooth sauce is formed.
  9. 9Add milk to the flour mixture and whisk until a smooth sauce is formed.
  10. 10Add Colby, cheddar, mozzarella, and Velveeta to the cheese sauce and stir until melted and combined.
  11. 11Add Colby, cheddar, mozzarella, and Velveeta to the cheese sauce and stir until melted and combined.
  12. 12Add Colby, cheddar, mozzarella, and Velveeta to the cheese sauce and stir until melted and combined.
  13. 13Stir in Tony Chachere's Creole Seasoning and Frank's RedHot Original Cayenne Pepper Sauce.
  14. 14Stir in Tony Chachere's Creole Seasoning and Frank's RedHot Original Cayenne Pepper Sauce.
  15. 15Stir in Tony Chachere's Creole Seasoning and Frank's RedHot Original Cayenne Pepper Sauce.
  16. 16Layer the cooked macaroni, rotisserie chicken, and cheese sauce in a baking dish.
  17. 17Layer the cooked macaroni, rotisserie chicken, and cheese sauce in a baking dish.
  18. 18Layer the cooked macaroni, rotisserie chicken, and cheese sauce in a baking dish.
  19. 19Repeat the layers until all ingredients are used.
  20. 20Repeat the layers until all ingredients are used.
  21. 21Repeat the layers until all ingredients are used.
  22. 22Top with shredded Colby cheese and seasoned panko bread crumbs.
  23. 23Top with shredded Colby cheese and seasoned panko bread crumbs.
  24. 24Top with shredded Colby cheese and seasoned panko bread crumbs.
  25. 25Bake until golden brown and bubbly.
  26. 26Bake until golden brown and bubbly.
  27. 27Bake until golden brown and bubbly.

Ingredients

  • 1 package Kerrygold garlic butter and herb
  • 1 package Kerrygold garlic butter and herb
  • 1 package Kerrygold garlic butter and herb
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 16 oz large elbow macaroni
  • 16 oz large elbow macaroni
  • 16 oz large elbow macaroni
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 4 cups milk
  • 4 cups milk
  • 4 cups milk
  • 1 cup shredded Colby cheese
  • 1 cup shredded Colby cheese
  • 1 cup shredded Colby cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
  • 8 oz Velveeta cheese
  • 8 oz Velveeta cheese
  • 8 oz Velveeta cheese
  • 1 tablespoon Tony Chachere's Creole Seasoning
  • 1 tablespoon Tony Chachere's Creole Seasoning
  • 1 tablespoon Tony Chachere's Creole Seasoning
  • 1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
  • 1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
  • 1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
  • 2 cups rotisserie chicken
  • 2 cups rotisserie chicken
  • 2 cups rotisserie chicken
  • 8 oz seasoned panko bread crumbs
  • 8 oz seasoned panko bread crumbs
  • 8 oz seasoned panko bread crumbs

Equipment

potwhiskbaking dishoven