Buffalo Chicken Mac & Cheese

Photo by Tara E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 7

    T unsalted butter

  • kosher salt

  • 1

    lb elbow macaroni

  • 1

    sm onion,finely chpd

  • 2

    stalks celery, finely chpd

  • 3

    c rotisserie chicken, shredded

  • 2

    cloves garlic, minced

  • 3/4

    c Frank's Red Hot

  • 2

    T. flour

  • 2

    tsp dry mustard

  • 2 1/2

    c half and half

  • 1

    lb sharp cheddar, cut into 1" cubes

  • 8

    oz pepper jack, shredded

  • 2/3

    c sour cream

  • 1

    c Panko breadcrumbs

  • 1/2

    c. crumbled blue cheese

  • 2

    T. fresh parsley, chpd

Directions

Preheat oven to 350 and butter a 9 x 13 dish. Boil macaroni in salted water until al dente, drain. Meanwhile, melt 3 T butter, add onion and celery and cook until soft, about 5 min. Stir in chicken and garlic and cook 2 min. Add 1/2 c hot sauce and simmer 1 more minutes. In another skillet, melt 2 T butter, stir in flour and mustard and whisk until smooth. Whisk in half & half and add remaining 1/4 c hot sauce. Stir until thick about 2 minutes. Whisk in cheese and then sour cream until smooth. Spread half of the macaroni in dish, top with chicken mixture and then remaining macaroni. Pour cheese sauce evenly over top. Melt remaining 2 T. butter and mix with bread crumbs, blue cheese and parsley. Sprinkle over to and bake until bubbly for 30-40 minutes. Let rest 10 minutes before serving.

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