Not too many things are more comforting than Mac and Cheese, no wait…Smoked Buffalo Chicken Mac and Cheese!!!
I mean, what’s better than mac and cheese?
It’s difficult to put into words just how incredible this dish is.
You’ll have to make it for yourself to experience how unbelievable it truly is 🙂
Nothing can be bad with this much freshly grated cheese!
The chicken I am using is some leftover grilled chicken, I planned ahead when making grilled chicken the night before so I would have some left for this dish.
How to make this Smoked Buffalo Chicken Mac and Cheese
The mac and cheese starts by making a roux, which is melted butter in a pot and add the same amount of flour.
Whisk until it thickens slightly and add some milk.
I find using whole milk or half and half makes for the BEST mac and cheese.
Whisk the milk into the roux and bring it to a boil.
Then reduce the heat and let it simmer for five minutes.
Then add the cooked chicken, shredded cheese, a block of cream cheese, and seasonings.
I added dry mustard, kosher salt, and pepper.
Next add some cooked pasta, I used penne because it’s my son’s favorite.
And a cup of buffalo wing sauce.
Once it’s evenly combined pour it into a cast iron skillet or foil pan and it’s all ready for the smoker!
Set the smoker to 225 degrees and let it smoke for an hour.
THIS is what it looks like after an hour!
Sprinkle a little more cheese and buffalo wing sauce over top and let it smoke for another 10 minutes until the cheese melts.
It’s always a good sign at the dinner table when everyone is silent…enjoying every bite of this Smoked Buffalo Chicken Mac and Cheese 🙂
More recipes to try like Smoked Buffalo Chicken Mac and Cheese…
Smoked Buffalo Chicken Mac and Cheese
Smoked Buffalo Chicken Mac and Cheese is cheesy, decadent, and delicious mac and cheese with a kick from the buffalo and smoked to perfection!
- 1 pound short cut pasta (elbows, penne, shells)
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1 1/2 tsps kosher salt
- 1 tsp dry mustard
- 1/2 tsp pepper
- 8 oz cream cheese cut into smaller cubes
- 16 oz block colby jack cheese shredded with a box grater
- 1 pound cooked, shredded chicken
- 1 1/4 cup buffalo wing sauce
Boil the pasta in a large soup pot in salted water according to package directions. Drain, rinse with cold water, and set aside.
Rinse the same pot, dry completely, and return to stove over medium low heat. Add the butter, once the butter is melted add the flour and whisk 3-4 minutes (if not thickening enough add just a bit more flour).
Add the milk, whisk until evenly mixed. Bring the heat up to medium high and once it starts to boil reduce to medium low, whisking often for 5 minutes.
Turn the heat off and add the kosher salt, dry mustard, pepper, cream cheese, and most of the shredded cheese, the chicken, and 1 cup of the buffalo wing sauce. Stir until melted and then fold in the cooked pasta. Set the remaining cheese and buffalo sauce aside.
Pour the mac and cheese in a greased 12 inch cast iron skillet or 9×13 foil pan. Place the pan on a smoker set to 225 degrees for 1 hour.
Sprinkle the remaining cheese and drizzle remaining buffalo sauce over top and smoke for 10 more minutes.