Buffalo Chicken Mac and Cheese

Close up of buffalo chicken on top of mac and cheese.

5 from 4 votes

Buffalo Chicken Mac and Cheese

If you're a fan of Buffalo sauce, you'll be sure to love this amazing Buffalo chicken mac and cheese. This mac and cheese is made with Buffalo-sauced infused cheese and then topped with Buffalo sauce-coated chicken for the ultimate meal.

Prep Time25

Cook Time1 15

Total Time1 40

Course: Main Dish, Side Dish

Cuisine: American

Keyword: Buffalo Chicken Mac and Cheese

Servings: people

Author: Susie Bulloch

Ingredients

Buffalo Chicken

4 boneless, skinless chicken thighs
2 Teaspoons Hey Grill Hey Beef Rub or equal parts salt and pepper
¼ cup Frank's RedHot Buffalo Wings Hot Sauce
1 Tablespoon butter

Mac and Cheese

1 pound elbow macaroni noodles cooked according to package instructions
½ cup butter
4 Tablespoons flour
1 Tablespoon mustard powder
3 cups half and half
4 ounces cream cheese
3 cups cheddar cheese
1 ½ cups gouda cheese
¼ cup Frank's RedHot Buffalo Wings Hot Sauce

Bread Crumb Topping

1 cup panko bread crumbs
¼ cup butter
2 Tablespoons Hey Grill Hey Sweet Rub
¼ cup Frank's RedHot Buffalo Wings Hot Sauce for drizzling

Instructions

Preheat. Preheat your smoker to 225 degrees F.
Cook the noodles. Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
Make the roux. Heat a 12 inch cast iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.
Add the cheese. Carefully pour in the half and half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth. Whisk in the cheddar cheese and gouda cheese and stir until melted. Stir in ¼ cup of Frank's Buffalo Wing sauce.
Add noodles. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
Make the crumbs. Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle the bread crumb mixture over the top of the mac and cheese.
Smoke the chicken. Season the chicken thighs on both sides with the Beef Rub, or salt and pepper. Place the chicken thighs on the grill grates. Also set the skillet of mac and cheese on the smoker. Close the lid and smoke for 1 hour, until the chicken thighs read 160 degrees F.
Chop chicken. Remove the chicken from the grill (leave the Mac and cheese). Chop the chicken into cubes and toss with ¼ cup of Frank's Buffalo wing sauce and 1 Tablespoon of butter.
Assemble. Remove the mac and cheese from the smoker and top with the chopped and sauced smoked Buffalo chicken pieces. As you serve, get a perfect mix of chicken, crunchy topping, and creamy mac and cheese.

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