Buffalo-Chicken Macaroni and Cheese

You can never have too many American recipes, so give Buffalo-Chicken Macaroni and Cheese a try. For $2.39 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 47g of protein, 61g of fat, and a total of 962 calories. This recipe serves 8. It works well as a rather inexpensive main course. 218 people have made this recipe and would make it again. Head to the store and pick up kosher salt, pepper jack cheese, dry mustard, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Users who liked this recipe also liked Buffalo Chicken Macaroni and Cheese, Buffalo-Chicken Macaroni and Cheese, and Buffalo Chicken Macaroni and Cheese.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Con Poulos

 

Step by step:

1. 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.

2. Drain.

3. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat.

4. 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.

5. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth.

6. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.

7. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

8. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.

9. Pour the cheese sauce evenly on top.

10. 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.

11. Let rest 10 minutes before serving.

12. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need