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@poggiolieats shares a recipe for the ultimate comfort food: a creamy, baked mac and cheese loaded with crispy bacon, spicy buffalo chicken, and a drizzle of ranch dressing.
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In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the pot.
Whisk 1/4 cup of flour into the bacon fat to create a roux. Cook for about 1 minute, stirring constantly.
Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook until slightly thickened.
Reduce heat to low and stir in the buffalo sauce, then the shredded Monterey Jack cheese until fully melted. Season with black pepper.
Add the cooked macaroni and half of the crispy bacon to the cheese sauce. Stir until everything is well combined.
Spread a layer of shredded cheddar cheese on the bottom of a baking dish. Pour the mac and cheese mixture on top.
Top with the remaining shredded cheddar cheese and sprinkle with paprika.
Bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly.
While the mac and cheese bakes, prepare the chicken. In a bowl, combine 1 cup of flour with salt and garlic powder. Toss the chicken cubes in the seasoned flour to coat.
In a skillet, heat vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through.
Remove the cooked chicken from the skillet and toss in a bowl with the remaining 1/2 cup of buffalo sauce.
To serve, top a portion of the baked mac and cheese with the buffalo chicken, the remaining bacon bits, and a drizzle of ranch dressing.
