It's Baked Buffalo Mac & Cheese time! Using the #bakedfetapasta method, we're combining our Jalapeño Havarti and Buttermilk Blue® cheeses with shredded chicken, buffalo sauce, milk, and cream cheese for a delicious 30-minute pasta dish.
Recipe by: MacKenzie Smith, Grilled Cheese Social
Recipe by: MacKenzie Smith, Grilled Cheese Social
Ingredients
- 1 pound pasta shells
- 2 cups shredded chicken
- 1 1/2 cups whole milk
- 1/2 cup buffalo sauce, plus more for serving
- 1/8 teaspoon salt
- 8 ounces Roth Jalapeño Havarti cheese
- 1 (4-oz) block Roth Buttermilk Blue® cheese
- 4 ounces cream cheese, cut into cubes
Method
- Preheat oven to 400 degrees F.
- Prepare pasta al dente according to package directions. Reserve 1 cup of pasta water, then strain and set aside.
- Add chicken, milk, buffalo sauce, and salt to a baking dish, and stir. Add Chipotle Havarti and Buttermilk Blue cheeses, and cream cheese on top. Bake 25 minutes, then remove from the oven. Stir until cheese is combined.
- Add strained pasta, and gently toss until everything is coated in the creamy cheese sauce. If the sauce looks dry, add 1/4 cup of pasta water at a time and stir until desired consistency is reached.
- Be sure to taste one last time, and add more salt and pepper, if needed.
- Plate and finish with more buffalo sauce, if desired.