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Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese
Ingredients
- 2 pounds skin-on, boneless chicken breasts (about 4 halves; see Note)
- 2 tablespoons salted butter
- 4 tablespoons Frank’s RedHot Sauce or Frank’s RedHot Buffalo Wings Hot Sauce (or use your favorite brand)
- 1 teaspoon salt
- Freshly ground black pepper
- Mac & cheese
- 2 tablespoons plus 2 teaspoons kosher salt
- 1 pound small shell pasta (or use small elbow macaroni)
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 4 cups whole or reduced-fat milk
- 2 cups heavy cream
- 24 ounces unaged Gouda or cheddar, coarsely grated (about 8 cups)
- 8 ounces creamy blue cheese, crumbled (about 1 ½ cups)
- 8 ounces cream cheese, cut into ½-inch pieces
- ¾ cup Frank’s RedHot Sauce plus more for a super fiery mac & cheese (or use your favorite brand)
- 1 teaspoon dry mustard powder
- 8 medium celery stalks, cut into ¼-inch dice (about 2 ½ cups)
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