Say hello to your new crave-worthy comfort dish: Buffalo Chicken Mac & Cheese that’s bold, cheesy, and unapologetically delicious. Tender elbow pasta swims in a velvety cheese sauce, shredded chicken gets sauced in Lane’s One Legged Chicken Buffalo bliss, and every bite hits with spicy, savory goodness. Whether you’re feeding a hungry crowd or treating yourself, this mac brings the flavor party.
Buffalo Chicken Mac & Cheese
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
American
Author
Aaron Ehalt
Servings
8-10
Prep Time
10 minutes
Cook Time
45 minutes
Creamy mac & cheese gets a Lane’s twist with zesty buffalo chicken, two melty cheeses, and our One Legged Chicken Buffalo Sauce bringing the heat. This rich, spicy bake is comfort food with kick — perfect for game day, weeknight digs, or anytime you want cheesy goodness with real flavor.
Ingredients
-
2 Cups Shredded Rotisserie Chicken
-
12oz Elbow Macaroni Noodles (or your preferred noodles)
-
2 Cups Heavy Whipping Cream
-
1 Cup Panko
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1 Cup Sour Cream
-
1 Cup Mayonnaise
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1 lb Extra Sharp White Cheddar
-
½ lb Jack Cheese
-
2 Tbsp Garlic2 Seasoning
-
2 Tbsp Signature Seasoning
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2 Tbsp - ¼ Cup One Legged Chicken Buffalo Sauce (depending on level of heat desired)
-
2 Tbsp Unsalted Butter
-
2 Tbsp All-Purpose Flour
Directions
Heat the Smoker to 350F
Cook the pasta al dente, drain, and set aside.
Grate all the cheese needed for the cheese sauce.
In a saucepan over medium heat, melt butter and whisk in flour to form a roux.
Slowly pour in the heavy cream, whisking well between additions until smooth and thickened.
Add the grated cheese gradually, stirring until fully melted and creamy.
Stir in 1 Tbsp Lane’s One Legged Chicken Buffalo Sauce plus both seasonings.
In an oven-safe pan or disposable 9x13 pan, mix the cooked pasta, cheese sauce, mayo, and sour cream until evenly coated.
Sprinkle panko over the top, and place the pan on the smoker at 350°F for 30–45 minutes, or until the cheese is bubbly.
Serve and Drizzle with One Legged Chicken before serving & Enjoy!!
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