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Buffalo Chicken Mac and cheese


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  • 7 Tbs unsalted butter, plus more for the dish
  • kosher salt
  • 1 lb elbow mac
  • 1 small onion, finely chopped
  • 2 stalks celery, finely choppped
  • 3 C shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 C hot sauce
  • 2 Tbs flour
  • 2 tsp dry mustard
  • 2 1/2 C half-and -half
  • 1 lb yellow cheddar cheese, cut into 1 in cubes (about 3 1/2 C)
  • 8oz pepper jack, shredded (about 2 c)
  • 2/3 C sour cream
  • 1 C pan
  • 1/2 C crumbled blue cheese
  • 2 Tbs freshly chopped parsely


Servings 6


Step 1

Preheat oven to 350. Butter a 9x13in pan. Coo past about 7 min. Drain
Meanwhile melt 3 Tbs butter in a large skiller over med heat. Add onion and celery. Cook unilt soft, about 5 min. Stir in the chicken and garlic and cook 2 minutes.Add 1/2 C hot sauce adn simmer until slightly thickened. about 1 more min.
Melt 2 Tbs butter in saucepan over med heat. Stir in the flour and mustard with spoon until smooth. Whick in the 1/2 and 1/2. then add the remaining 1/4 C hot sauce and stir until thick, about 2 min. Whish in the cheddar and pepper jack, then whisk in the sour sream until smooth.
Spread 1/2 of the mac in the prepared dish, then top with the chicken mixture and remaining mac. Pour the cheese sauce evenly on top.
Put the remaining 2 Tbs butter in a med bowl, microwave until melted. Stir in panko, blue cheese and parsley. Sprinkle over mac and bake until bubbly 30-40 min.Let rest 10 min.

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