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Buffalo Mac and Cheese

  • 1 (16 oz.) box pasta shells, cooked according to directions
  • 1/2 cup Texas Pete® Buffalo Wing Sauce
  • 1-2 Tbsp. dijon mustard
  • 1 (12 oz.) cans evaporated milk
  • 2 Tbsp. cornstarch
  • 1 (16 oz.) pkg. shredded cheese
  • 5 oz. blue cheese, crumbled
  • 1 rotisserie chicken, small, shredded and skin removed
  • 12 oz. bacon, thick cut
  • 1 Tbsp. oil
  • 1/2 – 1 C. Panko bread crumbs, toasted
  • 1/4 C. green onions, chopped
  1. In a frying pan, cut bacon into bite size pieces and fry until crisp. Set a side on a paper towel to drain. (Reserve some for topping)
  2. Heat oil in a small frying pan, on medium-high, when oil starts to bubble, add Panko. Make sure to keep the oil hot, almost smoking to keep the breadcrumbs from getting greasy. Stir constantly, for about 3-4 minutes until golden brown. Set a side on paper towel until ready to serve.
  3. In a medium saucepan over medium heat add Texas Pete® Buffalo Wing Sauce, Dijon mustard and evaporated milk and whisk until combined and smooth.
  4. In a separate bowl, mix the cornstarch with cheese and toss to thoroughly coat then add to saucepan, stir to combine.
  5. Add the blue cheese, stirring constantly, until all the cheese is melted and the sauce is smooth.
  6. Add pasta, shredded chicken and bacon to sauce and combine.
  7. Sprinkle mac and cheese with reserved bacon, toasted Panko and green onions.
  8. Serve hot.

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