YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“Spice up your life and make this buffalo chicken mac and cheese! This dish is versatile enough to be served as an appetizer, but packs enough protein for a main dish. Also perfect as a holiday or gameday appetizer!”
—
Recipe from learningtosmoke.com
@learningtosmoke on Instagram
@learningtosmoke on TikTok
Learn more about the Yoder Smokers YS640S
Learn more about the Yoder Smokers Wood-Fired Oven
INGREDIENTS
- 16 oz. elbow macaroni noodles
- 1/2 cup butter
- 1/2 cup flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/3 cup buffalo sauce
- 2 cups rotisserie chicken
- 1/2 cup bread crumbs
- 1/2 cup blue cheese dressing
- 1/2 cup panko bread crumbs
- Gorgonzola cheese crumbles, optional
INSTRUCTIONS
- Preheat the wood fired oven (or propane pizza oven) to 350 degrees over indirect heat.
- Boil macaroni noodles in a pot of lightly salted water. Drain and rinse with cool water, then drain again and place in a large bowl with olive oil. Set aside.
- Make the cheese sauce by melting butter in a medium-sized pot over medium heat. Once butter is melted, add flour and stir with a whisk to create a roux. Add heavy cream, whole milk, salt, pepper, garlic powder, and cayenne pepper. Stir and add cheddar cheese and pepper jack cheese. Stir until thickened. Add buffalo sauce and stir until cheese sauce is one reddish-orange color.
- In large bowl with cooked macaroni noodles, mix in cheese sauce and shredded rotisserie chicken. Pour into a lightly oiled 12-inch cast iron skillet. Top with more shredded cheeses and bread crumbs.
- Place cast iron skillet in oven and cook for 10 to 15 minutes. Remove, rest for five minutes to let cool. Drizzle top with blue cheese dressing and Buffalo sauce and serve. (For more texture and flavor, also top with Gorgonzola cheese crumbles.)
“Spice up your life and make this buffalo chicken mac and cheese! This dish is versatile enough to be served as an appetizer, but packs enough protein for a main dish. Also perfect as a holiday or gameday appetizer!”
—
Recipe from learningtosmoke.com
@learningtosmoke on Instagram
@learningtosmoke on TikTok
Learn more about the Yoder Smokers YS640S
Learn more about the Yoder Smokers Wood-Fired Oven
INGREDIENTS
- 16 oz. elbow macaroni noodles
- 1/2 cup butter
- 1/2 cup flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/3 cup buffalo sauce
- 2 cups rotisserie chicken
- 1/2 cup bread crumbs
- 1/2 cup blue cheese dressing
- 1/2 cup panko bread crumbs
- Gorgonzola cheese crumbles, optional
INSTRUCTIONS
- Preheat the wood fired oven (or propane pizza oven) to 350 degrees over indirect heat.
- Boil macaroni noodles in a pot of lightly salted water. Drain and rinse with cool water, then drain again and place in a large bowl with olive oil. Set aside.
- Make the cheese sauce by melting butter in a medium-sized pot over medium heat. Once butter is melted, add flour and stir with a whisk to create a roux. Add heavy cream, whole milk, salt, pepper, garlic powder, and cayenne pepper. Stir and add cheddar cheese and pepper jack cheese. Stir until thickened. Add buffalo sauce and stir until cheese sauce is one reddish-orange color.
- In large bowl with cooked macaroni noodles, mix in cheese sauce and shredded rotisserie chicken. Pour into a lightly oiled 12-inch cast iron skillet. Top with more shredded cheeses and bread crumbs.
- Place cast iron skillet in oven and cook for 10 to 15 minutes. Remove, rest for five minutes to let cool. Drizzle top with blue cheese dressing and Buffalo sauce and serve. (For more texture and flavor, also top with Gorgonzola cheese crumbles.)
