This quick skillet companion delivers a bold punch of vinegar heat, cut sharply by a rich, velvety cheese sauce. It is a no-nonsense weeknight win that satisfies serious cravings in just thirty minutes from prep to plate.
Ingredients
1.5lbs boneless, skinless chicken thighs
2Tbsp Smokehouse AP rub
2EA Kraft Mac & Cheese boxes (plus milk and butter per box instructions)
1/2cup buffalo hot sauce
4oz Rogue Creamery Caveman Blue cheese, crumbled
1/2cup celery, diced
Instructions
1
Season the chicken thighs evenly with the Smokehouse AP rub.
2
Grill the chicken over medium-high heat until the internal temperature hits 165°F, chop into bite-sized pieces, and toss in the buffalo sauce.
3
Prepare the mac & cheese boxes according to package instructions.
4
Fold exactly half of the crumbled blue cheese directly into the hot mac & cheese.
5
Portion the cheese-infused mac into bowls, top with the buffalo chicken, sprinkle the remaining blue cheese, and finish with the raw diced celery.
