Buffalo Chicken Mac n Cheese (Gluten Free, as always!)
This revised version of my Buffalo Chicken Mac n Cheese is finished with crumbled blue cheese, and it is SO good! It comes together easily with the help of a store-bought rotisserie chicken.
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
11
Serves: 16
Ingredients
- 12 oz12 oz12 oz Gluten-Free Macaroni Pasta
- 2 cups2 cups2 cups Rotisserie Chicken, ~2 breasts, chopped
- 1 cup1 cup1 cup Buffalo Wing Sauce - Frank's RedHot, + 2 Tbsp (your brand preference)
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Smoked Paprika
- 3 Tbsp3 Tbsp3 Tbsp Gluten-Free All Purpose Baking Flour - Bob's Red Mill
- 3 cups3 cups3 cups Milk, room temp
- 12 oz12 oz12 oz Sharp Cheddar Cheese, grated
- 8 oz8 oz8 oz Monterey Jack Cheese, grated
- 4 oz4 oz4 oz Blue Cheese Crumbles
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 degrees.
- Cook your pasta of choice for 3-4 less minutes than the al dente box instructions. We’re finishing this macaroni in the oven, so you’ll want your pasta to be underdone after boiling so it can finish cooking in the oven.
- Cut the rotisserie chicken into small pieces, toss in the cup of buffalo sauce, and reserve.
- Grate the cheese, mix, and reserve. Grating your own cheese is recommended, as pre-shredded cheeses can have starches and additives we don’t want to include. Reserve 4 oz of cheese for the topping.
- Either let your milk come to room temperature, or warm on the stove (do not boil).
- In the same pot you made the pasta in, melt the butter, bloom the garlic powder and paprika, and then whisk in the GF flour to create a roux. Cook for two minutes until aromatic.
- Gradually whisk in the milk, and continue stirring until the bechamel thickens. This process will take a few minutes; be patient and keep over medium heat. Once thickened, turn off your heat and fold in the cheese, reserving some for the topping for later.
- Add the pasta and chicken into the pot, and fold everything together until beautifully coated.
- Amply grease a baking dish, and pour the macaroni in. Top with the remaining cheese, drizzle your buffalo sauce, and crumble the blue cheese over top.
- Bake the macaroni for 20 minutes at 400F.
- Carefully remove from the oven, serve hot, and enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Other Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 353 |
| Fat: | 21 g |
| Carbohydrates: | 23 g |
| Protein: | 20 g |
| Cholesterol: | 75 g |
| Sodium: | 1009 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Buffalo Chicken Mac n Cheese (Gluten Free, as always!)”
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this is an elite combo!!