We love Buffalo Chicken Dip. Recently I discovered that there are many delicious ways to add flare to a typical recipe simple by adding a buffalo chicken twist. A couple of weeks back, I came across a recipe for Buffalo Chicken Macaroni and Cheese. I thought it sounded flavorful & unique so we decided to give it a try.
We decided to add our own special touch by mixing in portobello mushrooms as well.
The recipe turned out amazing!
It had a bit of kick to it, but the nice thing is you can use as much or as little of the Frank’s RedHot THICK Sauce to raise or lessen the level of heat. Using the thick sauce instead of the original worked well because when it mixed with the cheese it added a thicker & richer consistency than the original would have.
I loved the addition of the mushrooms because while it gave the dish a gourmet look & taste, the classic buffalo chicken dip flavor would still make it a crowd favorite at any football party.
Best Buffalo Chicken Mac & Cheese
Ingredients
- 1 package of Macaroni & Cheese Homestyle
- 1 cup of rotisserie chicken, shredded
- 3/4 cup of Frank’s RedHot THICK Sauce (or to desired heat level)
- 1/2 cup of portobello mushrooms
- 3 tbsp butter
- Preheat the oven to 350 degrees. Spray a pie plate with cooking spray.
- Cook the Macaroni & Cheese Homestyle as directed on the package.
- Melt butter in skillet. Add chicken & mushrooms. Cook 2 minutes.
- Add red hot sauce to skillet. Cook 2 more minutes.
- Combine the macaroni & cheese and the chicken & mushroom mixture in pie plate and mix thouroughly.
- Bake in the oven as directed on the package (approximately 15 minutes).
I like this idea. Minus the mushrooms. And maybe I’d be motivated to do it with pasta and my own cheese, even. Or Velveeta. Yum. Sounds like a plan. Now I wish I had this stuff on-hand for right now. I might have some and pick up the rest … for tomorrow!
This looks good! I love my homemade mac and cheese, but like the idea of a new twist. Thanks for trying and sharing!
Sounds yummy! I don’t think my family cares for mushrooms, but I love them.
Oh my I bet this is yummy, minus the mushrooms. We’d add some onions I think:)
Oh yum! Perfect for the changing weather too! I’ve always preferred homemade mac ‘n cheese for sure! Thanks for posting!
I just saw your tweet about this recipe. What a good idea! We love buffalo chicken dip so much that I have been known to serve the leftover dip in rolls the next day for sandwiches. My hubby would love buffalo chicken mac & cheese.
This sounds great (minus the mushrooms)… hmmm maybe add a little bacon too.