BAKED BUFFALO CHICK’N MAC & CHEESE! | Pinch of Parsley
BAKED BUFFALO CHICK’N MAC & CHEESE!
20 mins prepServes 6
BAKED BUFFALO CHICK’N MAC & CHEESE! 🤤 the sauce came out so creamy and definitely has a kick at the end! This recipe was made for @taketwofoods ! If you guys want to try their awesome, sustainable milks use code APINCHOFPARSLEY for 30% off at checkout! This discount code is solely to give you all the opportunity to try the milks at a discounted price - I don’t make any commission if you buy anything!
Preheat oven to 375 degrees F and lightly grease a 9x13 baking with butter. Cook the pasta according to package instructions. Meanwhile, melt butter over medium heat in a pot. Once melted, pour in the flour and mix until smooth to create a roux. Slowly pour in barleymilk, whisking constantly to ensure no clumps are left. Then add in the spices (salt, pepper, garlic powder, onion powder, paprika), mustard, and buffalo sauce. Stir to combine. Reduce the heat to low and add in the cheese shreds. Stir until the cheese has completely melted and the sauce in smooth. After ~5 minutes if everything is not as melted and combined as you'd like, use an immersion blender to get the sauce extremely smooth. Add the cooked pasta, the sauce, and the chick'n to the prepared baking dish. Mix everything in the baking dish and ensure evenly coated. For the topping, first top the mac and cheese with additional cheddar shreds. Next melt butter and combine with the breadcrumbs. Crumble panko mixture across the top of the mac and cheese. Bake for 20-25 minutes until nice and bubbly, and the breadcrumbs are golden brown. For the last minute or two, change the oven setting to broil - this will help get that golden crust! To serve, sprinkle with chives. ENJOY 🤤
