A creamy and spice buffalo mac and cheese with Just Bare Lightly Breaded Chicken Bites, Buffalo sauce and bleu cheese. The panko breadcrumbs offer a crunchy texture which contrast with the creamy aged cheddar cheese sauce.


  1. Preheat the oven to 375°F.
  2. In an even layer, place frozen chicken bites on a tray and cook for 23-25 minutes until crispy.
  3. While chicken is cooking, prepare a large pot of water and bring to a boil - season with 2 Tbsp of salt. Cook pasta according to directions, about 8-10 minutes. Strain when cooked and reserve for later.
  4. Heat butter in a medium pot on medium heat, add minced garlic and shallot. Cook until fragrant, about 5 minutes.
  5. Add flour and stir to combine - cook roux for 3-4 minutes until raw flour taste is cooked out.
  6. Add milk and stir until roux is dissolved, bring to a boil. The sauce will begin to thicken almost instantly - reduce heat to low and continue to stir.
  7. Add grated cheese, stir and allow to melt. Add pasta and stir to combine.
  8. Chop up the cooked chicken bites into smaller pieces and toss with buffalo sauce in a bowl - ¾ of the buffalo chicken into the mac and cheese.
  9. Portion the mac and cheese into small oven safe dishes, top with remaining buffalo chicken, bleu cheese crumbles and panko breadcrumbs.
  10. Bake in the oven at 375°F for 15-20 minutes until bubbly and browned. Garnish with sliced scallions and minced parsley.