Buffalo Mac and Cheez-It®
Cheez-It® Gluten Free Buffalo Mac and Cheese is the bold, cravable comfort food glow-up your weeknight routine deserves. Creamy, cheesy gluten-free mac meets a spicy buffalo kick and gets topped with that iconic Cheez-It® crunch for elite flavor and texture. It’s giving cozy, it’s giving heat, and it absolutely understood the assignment.
Ingredients
- 16 oz gluten-free pasta
- 4 tablespoons unsalted butter
- 4 tablespoons 1:1 gluten-free flour
- 2 cups heavy cream
- 1 - 12 oz can evaporated milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon black pepper
- 1/4 cup buffalo sauce + more for topping
- 4 oz plain cream cheese
- 16 oz whole milk mozzarella
- 8 oz sharp cheddar
- 8 oz Colby jack cheese
- 1 heaping cup crushed Cheez-It® Gluten Free crackers
- 2 cups chopped gluten-free chicken tenders
- For serving: a drizzle of buffalo, a drizzle of ranch dressing, freshly minced chives
Directions
1. Preheat the oven to 350°F. Cook your pasta according to package instructions. Strain the pasta well and return it to the warm pot (off the heat) until needed. 2. Meanwhile, in a large pot or skillet melt the butter over medium heat. Once melted whisk in the dried spices and the flour. 3. Cook for 2 minutes, whisking continuously, then gradually pour in the heavy cream and evaporated milk while whisking. 4. Continue whisking until the sauce begins to thicken then remove it from the heat and add in the buffalo sauce and cream cheese. Reserve two handfuls of the shredded cheeses for topping then gradually fold the remaining cheese into the sauce until smooth. 5. Toss in the cooked pasta and stir gently until well combined with the cheese sauce. Season to taste with salt if necessary. Add half of the pasta mixture into an oven safe baking dish, followed by half of the reserved shredded cheese, then layer on the final half of the pasta. 6. Toss the chopped chicken tenders with buffalo sauce and spoon them evenly over the top. Sprinkle over the rest of the reserved shredded cheese and top with the crushed Cheez-It® crackers. 7. Transfer to the oven to bake for about 25 mins until the Cheez-It® crackers are lightly toasted and the cheese is bubbling and golden. 8. Remove the mac and cheese from the oven and finish it with a light drizzle of buffalo sauce and ranch. Serve garnished with freshly minced chives.
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