creamy buffalo chicken mac and cheese with evaporated milk

This baked macaroni and cheese will leave you and your taste buds so, SO happy. But not this Million Dollar Macaroni and Cheese Casserole. Whether it started as a blue box obsession (or if that still remains, I won’t judge you), and advanced to homemade stove top mac and cheese, Buffalo Macaroni and Cheese, One Pot Chili Mac and Cheese or even Taco Macaroni and Cheese, homemade macaroni and cheese in all its varieties – when done right – is one of the most comforting, cravilious foods on the planet.īut have you ever tried a homemade macaroni and cheese recipe and discovered what should be the most silky pasta all too often is runny, dry, bland and disappointing? So, so sad.

Cook pasta in a large stock pot in salted water according to package directions.

Just about everyone looooooves macaroni and cheese – forkful after forkful of noodles bathed in rich creamy, cheesy, sauce. 1 to 2 cups shredded cooked chicken meat (from 1 rotisserie or leftover chicken) 1/2 cup sliced scallion greens 1/2 cup crumbled blue cheese Directions Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. I love a hearty pasta from my Classic Lasagna and One Pot Lasagna Soup to my One Skillet Cheesy Penne and Tortellini Al Forno but the most universally adored pasta has to be macaroni and cheese.

Creamy buffalo chicken mac and cheese with evaporated milk