Buffalo Chicken Mac & Cheese

If you like mac and cheese you'll LOVE this recipe! Buffalo chicken with creamy mac and cheese topped with crunchy panko bread crumbs. Yum!

Buffalo Chicken Mac & Cheese
Buffalo Chicken Mac & Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 7

    tablespoons butter

  • 1 pound box elbow macaroni

  • 1

    small onion, finely chopped

  • 2

    stalks celery, finely chopped

  • 3

    cups chicken, shredded (2 to 3 bone in breasts with skin on or use rotisserie)

  • 2

    cloves garlic, minced

  • 3/4

    cup hot sauce (Frank's)

  • 2

    tablespoons flour

  • 2

    teaspoons dry mustard

  • 2 1/2

    cups half n half

  • 1

    pound yellow sharp cheddar, cut into small cubes

  • 8

    ounces pepper jack, shredded

  • 2/3

    cup sour cream

  • 1

    cup panko breadcrumbs

  • 1/2

    cup crumbled blue cheese

  • 2

    tablespoons fresh parsley, chopped

  • 1/2

    cup parmesan, grated

Directions

Preheat oven to convection 375°F. **Drizzle oil, salt and pepper onto chicken breasts and cook 35 to 45 minutes if non convection. Set aside to cool. Remove skin and bone from chicken and shred.** Preheat oven to 350°F and butter a 9 x 13-inch dish. Bring large pot of salted water to boil, add pasta and cook until al dente, drain. Melt 3 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until soft, about 5 minutes. Stir in chicken and garlic and cook 2 minutes. Add 1/2 cup hot sauce and cook until slightly thickened (about 1 minute). Melt 2 tablespoons butter in saucepan over medium heat. Add flour and mustard and whisk till smooth. Slowly add half n half, whisking till smooth. Whisk in 1/4 cup hot sauce and stir with wooden spoon till thick, about 2 minutes. Whisk in pepper jack and cheddar cheese and 1/4 cup parmesan cheese and then sour cream till smooth. Layer 1/2 of macaroni in bottom of pan, spread chicken mixture over, then rest of macaroni. Pour cheese sauce on top. Mix breadcrumbs with blue cheese and rest of parmesan and parsley. Melt 2 tablespoons butter and mix into breadcrumbs. Spread on top of macaroni and bake 30 to 40 minutes. Let rest 10 minutes, serve and enjoy! **Shred a rotisserie chicken from a grocery store. Much easier!**

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: