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
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Boil the pasta in a large soup pot in salted water according to package directions. Drain, rinse with cold water, and set aside.
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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).
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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.
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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.
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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.
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Sprinkle the remaining cheese and drizzle remaining buffalo sauce over top and smoke for 10 more minutes.