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Buffalo Chicken Mac and Cheese

Mac and Cheese, it's at practically every family gathering, holiday or not, right? At least it is in my circle. And I can't go anywhere without someone asking me to bring my Buffalo Chicken Mac and Cheese. It all started with football season: My husband wanted Buffalo Chicken, I wanted Mac and Cheese. I found a middle ground, and now it's all anyone wants to eat!

AmuseBouche Buffalo Chicken Mac and Cheese
  • 1 Butter
  • 1 tablespoon Kosher Salt
  • 1 Onion, Finely Chopped
  • 2 Celery, Finely Chopped
  • 3 Garlic, Finely Chopped
  • 2 cups Cooked Chicken, Shredded
  • 3 cups Franks Hot Sauce
  • 3 tablespoons All Purpose Flour
  • 2 teaspoons Dry Mustard
  • 2 cups Half and Half
  • 3 cups Sharp Cheddar Cheese, Freshly Grated
  • 2 cups Pepper Jack Cheese, Freshly Grated
  • 1 cup Panko Bread Crumbs
  • 1 pound Pasta, Cooked and Drained

To Make:

Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until almost al dente. Drain. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft. Stir in the chicken and garlic and cook 2 minutes, then add hot sauce and simmer about 1 minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half and cook until thickened, a few minutes. Remove from heat and add the cheddar and pepper jack cheeses and stir until smooth. Combine the chicken mixture, cheese sauce, and cooked and drained noodles to the same pot. Mix well and place in your greased baking dish. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted and stir in the panko. Sprinkle over the macaroni and bake for 30 minutes.

8 1 hour 15 minutes 30 minutes

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

Mac and Cheese, it's at practically every family gathering, holiday or not, right? At least it is in my circle. And I can't go anywhere without someone asking me to bring my Buffalo Chicken Mac and Cheese. It all started with football season: My husband wanted Buffalo Chicken, I wanted Mac and Cheese. I found a middle ground, and now it's all anyone wants to eat!

Preparation

Prep Time

1 hour 15 minutes

Cook Time

30 minutes

Serves

Calories

852 per serving

Equipment

Ingredients

  • 1 Butter
  • 1 tablespoon Kosher Salt
  • 1 Onion, Finely Chopped
  • 2 Celery, Finely Chopped
  • 3 Garlic, Finely Chopped
  • 2 cups Cooked Chicken, Shredded
  • 3 cups Franks Hot Sauce
  • 3 tablespoons All Purpose Flour
  • 2 teaspoons Dry Mustard
  • 2 cups Half and Half
  • 3 cups Sharp Cheddar Cheese, Freshly Grated
  • 2 cups Pepper Jack Cheese, Freshly Grated
  • 1 cup Panko Bread Crumbs
  • 1 pound Pasta, Cooked and Drained
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To Make:

Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until almost al dente. Drain. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft. Stir in the chicken and garlic and cook 2 minutes, then add hot sauce and simmer about 1 minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half and cook until thickened, a few minutes. Remove from heat and add the cheddar and pepper jack cheeses and stir until smooth. Combine the chicken mixture, cheese sauce, and cooked and drained noodles to the same pot. Mix well and place in your greased baking dish. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted and stir in the panko. Sprinkle over the macaroni and bake for 30 minutes.

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