Steam oven Mac and Cheese with a Buffalo Twist!


  • 8oz frozen chicken tenders (about 6-8 pieces)
  • Buffalo sauce
  • 2 cups elbow macaroni
  • 1 tablespoon EVOO
  • ½ teaspoon salt

Spice Blend Ingredients: 

  • 2 teaspoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne (optional)
  • ½ teaspoon mustard powder
  • 1/8 teaspoon nutmeg

For the custard: 

  • ¼ cup grated onion
  • 2-4 garlic cloves, grated
  • 1 teaspoon celery seed
  • ¼ cup wing sauce
  • 1 large egg
  • 1 cup heavy cream
  • 1 cup ½ and ½
  • 24oz of any cheese (cheddar, monetary jack, parmesan) Shredded


  1. Preheat CSO to Convection Steam Mode 400°
  2. Lay chicken tenders out in a medium sized steam tray or 9×13 shallow baking dish and brush with wing sauce
  3. Cook for 15 minutes or until heated through
  4. Once chicken is done, transfer to a plate. Once cool, chop into 1” bite sized pieces
  5. In the same pan the chicken was cooked in, combine the pasta, olive oil and salt and cover with just enough water to cover the pasta
  6. Steam pasta for 10-12 minutes or until al dente
  7. Meanwhile, in a medium sized bowl, combine custard ingredients as well as all spice blend ingredients and mix well to combine
  8. Once pasta is done, remove from the oven and drain out any excess water
  9. Change oven mode to Convection Humid 355°
  10. Add the custard mixture to the pasta, stirring to combine and bake for 15 minutes
  11. After 15 minutes, stir pasta mixture and top with garnish ingredients (optional) and place back into the oven for 10-15 more minutes until browned and bubbly.