Oh, this is too good! While searching for a recipe to use up leftover roasted chicken, I came across this. I had to buy the cheese but I had everything else on hand which is always good:) While reading through a few of the comments, I noticed that several people wrote that this recipe makes “a ton” but they successfully halved it. Well, that sounded like a good idea to me because I didn’t have enough chicken to make three cups anyway. The recipe also doesn’t seem so decadent when you halve the amounts of cheese and butter;) Everyone enjoyed this, but M still prefers this one over all others I’ve made. Honestly, I’m looking forward to eating leftovers;) Thanks for reading, enjoy!
Buffalo Chicken Macaroni and Cheese – adapted from Food Network
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups cooked chicken, shredded
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank’s)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar, shredded
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko
- 1/2 cup crumbled blue cheese (I used Gorgonzola)
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more 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, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
I don’t know if I can handle the “buffalo” in this recipe, I may just leave it in a dip style. LOOKS delish though. 🙂
You don’t like Frank’s Red Hot??
I made this tonight for dinner. Matt and I both loved it! Thanks for posting the recipe 🙂
It’s dangerous, right? I’m so glad you both liked it!:)
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