Updated: Apr 16, 2018
Author: Laura Doerr, Ways To My Heart
16 oz medium shell pasta
10 oz Velveeta cheese
1+ cup garlic white cheddar cheese
1+ cup fontina cheese
2 tbsp butter
1 tsp garlic powder
1 1/2 cups milk
Salt and pepper
2 cups rotisserie chicken
1/2 cup buffalo sauce
1/2 cup panko breadcrumbs
2 tbsp melted butter
Dash garlic powder
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions to al dente.
2. While water is coming to a boil, and pasta is cooking, combine chopped chicken and buffalo sauce in a
medium sauce pan, and heat over medium heat until chicken and sauce are warmed through. Keep warm
until ready to add to mac.
3. Grate the garlic white cheddar and fontina cheeses, keep them separate from the cubed Velveeta.
4. In a small bowl combine the breadcrumb mixture ingredients and set aside.
5. Once pasta is finished cooking, drain and put back in the large pot on the stove on med-low heat. Add the butter, milk, and Velveeta. Sir until cheese is almost all melted. Stir in the other two cheeses, garlic powder, and salt and pepper to taste. Stir until melted. Stir in the buffalo chicken mixture. You can always add more milk if more moisture is needed.
6. Grease a medium baking dish, and pour the mac and cheese mixture into the dish. Sprinkle with breadcrumb mixture over the top. Place under the broiler on low for about 5 minutes or until golden brown. Watch it closely to avoid burning!
The garlic white cheddar and fontina cheeses are sold in block form in the specialty cheese area of the supermarket.
If you are not a spicy fan or buffalo fan you can omit the buffalo sauce all together and you still have a delicious mac and cheese dish. Chicken or no chicken, it's still great!
The 1/2 cup of buffalo sauce really only adds a hint of buffalo flavor, it's definitely not an overwhelming buffalo kick. Like it more spicy? Add more buffalo sauce or sriracha!