Buffalo Chicken Macaroni and Cheese


Food Pictures 2012 194

This weekend was super busy so it is time to pull out an old favorite recipe. It’s not pretty but it is oh so good!

This recipe was AMAZING!  I knew what I wanted to make but when I saw the recipe for Buffalo-Chicken Macaroni and Cheese on Foodnetwork.com my menu changed quickly.

I followed the recipe except I used cheddar cheese instead of  Pepper Jack cheese because my children like spicy but I was afraid this would bring it over the top.  I also did not add blue cheese to the topping as I didn’t have any.  My family did ask that next time I make it to give them a side of ranch or blue cheese dipping sauce for the dish.

Buffalo-Chicken Macaroni and Cheese

  • Difficulty: easy
  • Print

Ingredients:

  • 7 tablespoons unsalted butter, plus more for the dish
  • salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded chicken, I used 4 breasts poached
  • 2 cloves garlic, minced
  • 3/4 cup hot sauce (preferably Frank’s- use more or less to taste)
  • 2 tablespoons flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 1/2 blocks yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
  • 2/3 cup sour cream
  • 1 cup panko
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Preheat the oven to 350 degrees F and butter a 9-by-13-inch pan. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  2. 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 1-2 more minutes.
  3. In a second saucepan melt 2 tablespoons butter in a sauce pan over medium heat. Stir in the flour and mustard 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 cheese, then whisk in the sour cream until smooth.
  4. 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 over the top.
  5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 5 minutes before serving.

 

11 Comments Add yours

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  1. Yum!! I would love to have some right now 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

    1. koolaidmoms says:

      Thank you! Love to see you back!

      Liked by 1 person

  2. Eva@L.E.EBakers says:

    Yum! I’ve seen the recipe on Food Network, but your version sounds much better! I don’t like blue cheese, and I don’t like really, really spicy foods! Sounds soooo good!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! Take it and make it your own! Add and subtract as you want!

      Like

  3. Lacey says:

    Ohhhh I freakin love this idea. Totally going to have to try it!

    Liked by 1 person

    1. koolaidmoms says:

      I hope you like it.

      Liked by 1 person

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