I hope you enjoy this recipe as much as I did. Off to make another batch. Let me know how it turns out for you. Send pics! Share on social media! – Mike H. Macaroni and cheese is always on the menu when you think of your favorite comfort food, but when you combine it with spicy, tangy Buffalo sauce, you take it to a whole new level of flavor.
Dry Elbow Macaroni Noodles. Or use your favorite noodles, like cavatapi. Butter and Flour. To make a roux. Jalapeno Peppers. Optional, for a spicier version and extra flavor. Tomato Paste. Spices. Paprika, garlic powder, cayenne (for extra spicy), ground mustard, and salt and black pepper. Milk. Cheeses. I use cream cheese, pepperjack cheese, cheddar cheese, and crumbled blue cheese. Sour Cream. Or use Mexican crema, which I prefer. Use 1/4 cup to 1/2 cup. Buffalo Sauce. Cooked Shredded Chicken. Save yourself time by using prepared rotisserie chicken, or simple shredded chicken breasts or thighs. For Serving. Crumbled blue cheese or blue cheese dressing, fresh chopped parsley, red pepper flakes
Make the Roux. While the noodles are boiling, melt the butter in a large pot to medium heat. Once melted, stir in the flour and stir continuously for 2-3 minutes to cook out the raw flour. Making a roux adds extra creaminess to the dish, and will allow the cheese to melt properly through later. Tomato Paste. Stir in the tomato paste and seasonings and cook for 1 minute. Add the Milk. Slowly pour in the milk (be careful of splatter). Bring to a boil, the reduce heat to simmer. Stir until smooth. What you have at this is point is called a béchamel sauce. Feel free to add in crumbled blue cheese at this point as well for extra blue cheese flavor. Boom! Done! Easy enough, isn’t it? This is such an easy yet hugely flavorful recipe. It’s perfect for a quick and easy weeknight dinner. Or hey, maybe it’s your new go-to special occasion recipe! I would love that. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 5/29/23 to include new information and photos. It was originally published on 12/8/17.
