BUFFALO-CHICKEN MACARONI AND CHEESE
Get the flavors of Buffalo chicken-without the wings-in this outrageously good mac and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- 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.
BUFFALO CHICKEN MAC AND CHEESE RECIPE
Steps:
- Gather the ingredients.
- Grease a 9- x 13-inch casserole or spray it with cooking oil spray. Preheat the oven to 350 F.
- Make the topping. In a small bowl, combine the panko breadcrumbs with the chopped parsley, blue cheese (or Parmesan), and melted butter. Toss to blend the ingredients and set aside.
- Place a large saucepan of water over high heat and bring to a bowl. Add the salt and pasta. Reduce the heat to maintain a boil and cook the macaroni following package directions for al dente. Drain the pasta and then transfer it to a large bowl; set aside.
- Prepare the chicken. Melt the butter in a skillet over medium heat. Add the onion and celery; cook, stirring, for 5 minutes, or until the celery is softened and the onion is translucent. Add the garlic and cook for 1 minute longer.
- Add the hot sauce and the shredded chicken to the onion and celery mixture and simmer for about 1 minute longer, or until hot. Transfer to the bowl with the macaroni and set aside.
- Make the cheese sauce. Melt the remaining butter in a saucepan over medium heat (or use the same pan used to cook the macaroni). Add the flour and mustard powder and cook, stirring, for 2 minutes.
- Gradually whisk the half-and-half and milk into the flour and butter mixture along with the remaining hot sauce. Cook, stirring, until the sauce is thickened. Add the shredded cheddar and pepper jack cheeses to the sauce along with the sour cream. Stir until the cheese has melted and the mixture is smooth. Taste the sauce and add kosher salt and freshly ground black pepper, to taste.
- Add the cheese sauce to the bowl with the macaroni and chicken mixture and stir until the ingredients are well combined.
- Turn the macaroni mixture into the prepared casserole.
- Bake, uncovered, for about 25 minutes, or until the breadcrumb topping is browned and the casserole is bubbling around the edges.
- Serve Buffalo macaroni and cheese with carrot sticks and a garnish of parsley or a drizzle of hot sauce.
Nutrition Facts : Calories 923 kcal, Carbohydrate 39 g, Cholesterol 216 mg, Fiber 3 g, Protein 49 g, SaturatedFat 34 g, Sodium 1383 mg, Sugar 7 g, Fat 64 g, ServingSize 1 casserole, UnsaturatedFat 0 g
BAKED BUFFALO CHICKEN MAC AND CHEESE
My family's favorite comfort food!
Provided by tamara
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
- Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.
Nutrition Facts : Calories 916.6 calories, Carbohydrate 67.1 g, Cholesterol 179.5 mg, Fat 53.3 g, Fiber 1.8 g, Protein 44.7 g, SaturatedFat 28.5 g, Sodium 1729.5 mg, Sugar 6.5 g
BUFFALO CHICKEN MAC AND CHEESE
Buffalo chicken wings and mac-n-cheese come together for the ultimate in spicy, cheesy comfort food.
Provided by Sarah Caron
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
- Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
- Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
Nutrition Facts : Calories 870, Carbohydrate 82 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 4 g, Protein 43 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 8 g, TransFat 1 1/2 g
BUFFALO CHICKEN MAC AND CHEESE
Spice up your weeknight with our Buffalo Chicken Mac and Cheese. Chopped chicken and hot pepper sauce gives this mac & cheese a hearty Buffalo-style twist.
Provided by My Food and Family
Categories Chicken
Time 35m
Yield 5 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare dinner in large saucepan as directed on package.
- Toss chicken with wing sauce; stir into Dinner. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with shredded cheese.
- Bake 5 to 10 min. or until cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
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