Adapted from Kenji’s Ultra Gooey Stovetop Mac & Cheese
- 8 ounces pepper jack cheese, shredded
- 8 ounces cheddar cheese, shredded
- 1 tablespoon cornstarch
- 1 (12 ounce) can evaporated milk
- 5 large eggs
- 1/3 – 1/2 cup Frank’s Red Hot Buffalo Sauce (or buffalo sauce of choice)
- 4 tablespoons butter
- 2 cups cooked, shredded chicken breast (rotisserie or poached and pulled)
- 8 ounces elbow macaroni, cooked
- 1 cup flour
- 2 cups panko breadcrumbs
- Ranch dressing, to top
- Scallion sliced, to top
- In a large bowl, combine the cheeses and toss with cornstarch until evenly distributed. Set aside.
- In a separate large bowl, beat together the evaporated milk, 2 of the eggs, and the buffalo sauce, until well-combined. Set aside.
- Heat a large, high-walled pan or pot over medium-low heat. Melt the butter in the pan and reduce to low heat. Add in the chicken, macaroni, reserved cheese mixture, and the reserved evaporated milk mixture. Cook over low heat, stirring often, until the cheese melts and the sauce becomes smooth and thick. Make sure to keep the heat as low as possible, or the eggs will scramble in the cheese sauce.
- Line a 9 x 13″ baking dish with parchment paper or aluminum foil. spray lightly with nonstick spray and scoop the buffalo chicken macaroni into the dish. Smooth out the buffalo mac until even. Refrigerate until solidified, at least 3 hours or overnight.
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray lightly with nonstick spray.
- Place the flour in a small bowl, beat the remaining 3 eggs in another bowl, and pour the panko breadcrumbs into a third bowl.
- Remove the buffalo chicken macaroni from the refrigerator and carefully flip it over onto a cutting board. Peel away the parchment paper or foil, and then cut the mac into squares.
- Dip each square into the flour, then the beaten egg, then the panko, pressing well to coat. Line the squares on the prepared baking sheet. You may have to use more than one baking sheet., don’t crowd them too much.
- Spray the macaroni squares liberally with nonstick spray, and bake until light golden and warm, about 25 minutes, turning once halfway through. Let the bites sit for a few minutes after they come out of the oven before plating. This will help them firm up as they cool just slightly.
- Serve the bites with a drizzle of ranch and sliced scallion.