Buffalo Chicken Mac and Cheese Cups


  • 1 package elbow macaroni, cooked al dente
  • 2 tablespoon unsalted butter
  • 2 tablespoon cornstarch
  • 2 cups cheddar cheese, freshly grated
  • 2 cups muenster cheese, freshly grated
  • 1/2 cup whole milk
  • 2/3 cup Hooters wing sauce, divided
  • 2 cups shredded rotisserie chicken
  • 1 package frozen chicken strips, prepared according to package
  • Blue cheese crumbles


  1. Mix the cheese and cornstarch together in a small bowl.
  2. In a saucepan over medium heat melt the butter and bring the milk to a simmer.
  3. Sprinkle the grated cheese into the simmering milk and stir until the sauce thickens and the cheese is melted.
  4. Stir in 1/3 cup of the wing sauce and then set aside.
  5. Put the chicken and cooked macaroni in a large bowl and pour the cheese sauce over the top.
  6. Stir until the macaroni is coated in the cheese sauce.
  7. Toss the cooked chicken tenders in the remaining wing sauce.

To serve:

  1. Put a couple of large spoonfuls of the macaroni in the small clear disposable tumbler cup.
  2. Sprinkle with blue cheese and place the chicken tender in the center.
  3. Repeat and set out to serve!