Life’s hectic. Dinner doesn’t have to be. When you need something hot, cheesy, and a little unhinged (in the best way), this buffalo-style baked mac and cheese is your answer.
Mac Daddy brings the creamy, savory base—you bring the heat with your favorite hot sauce, the noodles, and even leftover chicken you’ve got in the fridge. Rotisserie works great too. Toss it all together, bake it till bubbly, and boom: dinner with enough leftover swagger for tomorrow’s lunch.
Easy. Spicy. Comforting. You really can have it all.
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Ingredients
8 oz      Elbow macaroni
1 1/2 cup  Milk
4 oz      Butter
1 pkg     Mac Daddy Cheese Sauce
8 ea      Cherry tomatoes, halved
1 ea     Jalapeno pepper, diced
1/2 can   Petite peas, drained
1/2 cup   Breadcrumbs
For the topping
4T Â Â Â Â Butter
4T Â Â Â Â Franks hot sauce
2T Â Â Â Â Bleu cheese dressing
1 cup   Diced cooked chicken
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Directions
Preheat your oven to 350°F.
Step 1: Cook the Pasta
Bring a medium pot of salted water to a boil. Cook your macaroni until al dente—about 5 minutes tops. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: Make the Cheese Sauce
In a medium saucepan, combine milk, butter, and Mac Daddy cheese mix. Heat over medium, whisking frequently to avoid scorching. Once it starts to simmer, let it bubble for about 3 minutes, then kill the heat. Stir in your tomatoes, peas, and jalapeño (if you're feelin’ spicy). Set aside.
Step 3: Make the Buffalo Chicken Topping
In a small saucepan, combine butter, hot sauce, and bleu cheese dressing. Bring to a simmer and whisk until smooth. Stir in your shredded chicken and mix well to coat.
Step 4: Assemble & Bake
Stir the drained pasta into your cheese sauce and mix until everything’s well coated and looking glorious. Spray a 9" casserole dish with nonstick spray, pour in the mac and cheese, and spread it evenly. Spoon the buffalo chicken mixture over the top, then finish with a generous layer of breadcrumbs.
Bake for 20–30 minutes, or until it’s bubbling and golden on top.