Buffalo Chicken Mac & Cheese Loaded Curly Fries

5 meals (estimated)

From a reel by Poggiolieats — watch the original

Ingredients

• 1 box corkscrew pasta, cooked
• 3 tbsp butter
• 3 tbsp flour
• 1 cup evaporated milk
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tbsp hot sauce
• 1 tsp Dijon mustard
• 2 tsp paprika
• 1/2 tsp black pepper
• 1 cup freshly shredded cheddar
• 1 cup freshly shredded Monterey Jack
• 1 cup freshly shredded Colby Jack
• 1/2 cup freshly shredded Oaxaca
• Extra shredded cheese for layering and topping
• Curly fries
• Boneless buffalo chicken
• Buffalo sauce
• Bacon bits
• Ranch
• Green onions

Instructions

1. Melt butter in a pot over medium heat, then whisk in flour and cook for 1 to 2 minutes.
2. Gradually whisk in the evaporated milk, whole milk, and heavy cream until the mixture is smooth.
3. Stir in the hot sauce, Dijon mustard, paprika, and black pepper. Allow the sauce to thicken, then reduce heat to low.
4. Incorporate the cheddar, Monterey Jack, Colby Jack, and Oaxaca cheeses, stirring until melted and creamy.
5. Mix the cooked corkscrew pasta into the cheese sauce.
6. Layer half of the macaroni and cheese into a baking dish, sprinkle with shredded cheese, and then add the remaining macaroni and cheese.
7. Top with additional cheddar and a sprinkle of paprika, then bake at 350°F until the cheese is melted and golden.
8. Place curly fries on a plate, top with the baked macaroni and cheese, and add the buffalo chicken.
9. Garnish with ranch, bacon bits, and sliced green onions.