Smoked Buffalo Chicken Mac and Cheese

Name: Smoked Buffalo Chicken Mac and Cheese
Prep time: 2 h
Cook time: 3 h
Yield: 8
Ingredients: 1 whole chicken (about 3 to 4 pounds); 2 tbsps plus 1/2 teaspoon grill mates max all purpose seasoning; 2 tbsps grill mates max xtra coarse seasoning; 1 pound (16 oz) small shell pasta; 2 cups shredded Monterey Jack cheese; 2 cups shredded mozzarella; 1 cup shredded sharp Cheddar cheese; 6 tbsps unsalted butter; 6 tbsps flour; 3 cups milk; 1 tbsp grill mates max all purpose seasoning; 1/2 cup blue cheese crumbles; 1/2 cup franks redhot original cayenne pepper hot sauce; 1/4 cup finely diced carrots; 1/4 cup finely diced celery

Mac and cheese is the ultimate griller side. This irresistible twist on a classic includes smoked pulled chicken, Frank’s RedHot® Original, and the bold flavor of McCormick® Grill Mates® Max’s All Purpose Base Seasoning and Xtra Coarse Build Seasoning... Read More Read Less

2hr

PREP TIME

3hr

COOK TIME

15

INGREDIENTS

Servings: 8

Ingredients

Chicken
1 whole chicken (about 3 to 4 pounds)
2 tablespoons plus 1/2 teaspoon McCormick® Grill Mates® Max's All Purpose Seasoning - Base
2 tablespoons McCormick® Grill Mates® Max's XTRA Coarse Seasoning - Build
Mac and Cheese
1 pound (16 ounces) small shell pasta
2 cups shredded Monterey Jack cheese
2 cups shredded mozzarella
1 cup shredded sharp Cheddar cheese
6 tablespoons unsalted butter
6 tablespoons flour
3 cups milk
1 tablespoon McCormick® Grill Mates® Max's All Purpose Seasoning - Base
1/2 cup blue cheese crumbles
1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
1/4 cup finely diced carrots
1/4 cup finely diced celery

INSTRUCTIONS

1 Remove skin from the chicken using fingers to separate skin from meat, cutting as needed with poultry shears. Place skin on a rack and season with 1/2 teaspoon of the All Purpose Base Seasoning. Refrigerate, uncovered, 1 to 2 hours while preparing the chicken.
2 Place chicken on a roasting rack on large, rimmed baking pan. Season with remaining 2 tablespoons of the All Purpose Base Seasoning and Xtra Coarse Build Seasoning.
3 Heat smoker to 275°F according to manufacturer’s instructions. Smoke chicken 2 1/2 hours, or until the internal temperature of breast reaches at least 165°F. Remove chicken from smoker. Cool slightly. Separate and shred meat; set aside.
4 Preheat oven to 350°F. Place chicken skin, skin facing down on rack, in oven. Roast 7 minutes. Flip and continue cooking until crispy, about 10 to 15 minutes. Remove from oven. Cool slightly. Crumble and set aside. Do not turn off oven.
5 Meanwhile, cook pasta as directed on package for al dente. Drain well; set aside. Mix shredded cheese in large bowl. Divide mixture in half equally.
6 Melt butter in large saucepot on medium heat. Whisk in flour until well blended. Cook 1 to 2 minutes until bubbly. Gradually add milk, mixing constantly until blended. Cook 5 minutes until bubbly and thickened. Reduce heat to low. Stir in All Purpose Base Seasoning, half of the shredded cheese, blue cheese and RedHot Sauce, mixing just until blended and creamy. Remove from heat.
7 Add cooked pasta and shredded chicken to cheese mixture, stirring gently to coat well. Spoon half of the mac and cheese mixture into greased 13x9-inch baking dish. Layer with half of the remaining shredded cheese. Top with remaining mac and cheese mixture, then sprinkle with remaining cheese.
8 Bake 25 to 30 minutes or until cheese is bubbly and lightly browned on top. Cool 10 minutes. Top with carrots, celery and crumbled chicken skin to serve.

Tips:
• Use blocks of cheese and shred at home for better flavor and texture for your cheese sauce!
• Make sure to use a large enough saucepot when making your cheese sauce mixture. You’ll need enough room to add the pasta and chicken before transferring to your baking dish!