Buffalo Chicken Mac and Cheese
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- kosher salt
- 3 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 pound elbow macaroni
- 1 stick unsalted butter
- 1 small onion finely chopped
- 2 stalks celery finely chopped
- 3 cups cooked chicken shredded
- 3/4 cup franks hot sauce
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 3 1/2 cups sharp cheddar cheese shredded
- 2 cups pepper jack cheese shredded
- 1 cup panko breadcrumbs
- Carbohydrate 89.7710319175503 g
- Cholesterol 383.818000165578 mg
- Fat 118.548521118601 g
- Fiber 3.78519610398213 g
- Protein 70.5800442381205 g
- Saturated Fat 70.712273108897 g
- Serving Size 1 1 Serving (840g)
- Sodium 2043.80874922443 mg
- Sugar 85.9858358135682 g
- Trans Fat 7.11947725298724 g
- Calories 1700 calories
When I'm looking for a quick and easy meal that the whole family will love, Buffalo Chicken Mac and Cheese is always a go-to. It's the perfect comfort food for a busy weeknight.
My secret ingredient? A touch of hot sauce. It gives the dish a little kick without being overpowering. And of course, no Buffalo Chicken Mac and Cheese would be complete without plenty of melted cheese. I use a blend of sharp cheddar and pepper jack for a combination of flavors that's sure to please everyone.
The best part about this dish is that it's so versatile. You can add or remove ingredients to suit your taste. For example, if you don't like celery, you can leave it out. Or, if you want a spicier dish, you can add more hot sauce. And if you're feeling extra indulgent, you can top the macaroni with a dollop of sour cream or guacamole.
No matter how you serve it, Buffalo Chicken Mac and Cheese is sure to be a hit. So next time you're looking for a quick and easy meal that everyone will love, give this recipe a try.
Step-by-step
- 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.
