Stovetop Buffalo Chicken Macaroni and Cheese

• Meat

  • 2 1/2 cups Rotisserie chicken

• Produce

  • 1 Pinch Garlic powder
  • 1 Green onions

• Condiments

  • 1/4 cup Sriracha hot sauce

• Pasta & Grains

  • 12 oz Rotini pasta, Gluten-Free

• Baking & Spices

  • 3 tbsp Gluten free flour
  • 1 Pinch Paprika
  • 2 Salt & pepper

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, gluten free

• Dairy

  • 1 Blue cheese
  • 3 tbsp Butter, unsalted
  • 1 tbsp Butter
  • 1 (8 oz. Block Monterey jack cheese, Grated
  • 2 3/4 cups Whole milk

Found on fashionablefoods.com

Description

Ingredients

• 12 oz. Gluten-Free Rotini Pasta, or pasta shape of your choice
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Gluten-Free Flour, make sure it’s gum free*
• 2 ¾ Cups Whole Milk
• Salt & Pepper
• ¼ Cup Sriracha Hot Sauce*
• 1 (8 oz.) Block Monterey Jack Cheese, grated
• 2 ½ Cups Shredded Rotisserie Chicken
• 1 Tablespoon Butter
• ½ Cup Gluten-Free Breadcrumbs
• Salt & Pepper
• Pinch of Garlic Powder
• Pinch of Paprika
• Crumbled Blue Cheese
• Sliced Green Onions

Directions

• Bring a large pot of water to a boil and season it generously with salt. Add in the pasta and cook it one minute less than the package instructions state. Drain and rinse with cold water. Set aside. In a large skillet melt the butter over medium-high heat. Whisk in the flour and cook for 30 seconds. While whisking, pour the whole milk into the pan. Cook the béchamel until it begins to thicken, whisking constantly, for about 3 minutes. Once it’s thickened up, add in the sriracha and whisk to combine. Season the sauce with salt and pepper. Turn the heat off and begin adding in the cheese by small handfuls. Stir each cheese addition in until it’s melted before adding in the next. Add in the chicken and reserved cooked pasta and turn the heat on to low. Stir until the mac and cheese is steaming and everything is heated through. Make the topping by melting the butter in a small skillet and then add in the breadcrumbs, salt, pepper, garlic, and paprika. Stir until lightly toasted and crisp. Serve the macaroni and cheese in bowls topped with the breadcrumbs, crumbled blue cheese, and sliced green onions.