Buffalo Chicken Macaroni and Cheese

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

Cut this out of the Food Network Magazine.. Looks like it would be a real winner!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Butter a 9 X 13 inch baking dish.
  3. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. Drain.
  4. Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and celery and cook untilsoft. About 5 minutes.
  5. 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.
  6. Melt 2 T. butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half & 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 remaing macaroni, Pour the cheese sauce evenly on top.
  9. Put the remaining 2 T. butter in a medium microwave safe bowl and microwave until melted. Stir in the panko crumbs, blue cheese and parsley.
  10. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
  11. Let rest 10 minutes before serving.
Most Helpful

This is an artery clogging, kitchen-dirtying, totally indulgent, sinful meal. I can't eat like that every day, or actually any day! I used 2% cheese, subbed milk for 1/2 and 1/2, and used light sour cream. For what it's worth, my sauce was still creamy and delicious and saved a bunch of calories! I also skipped the pepper jack and used gruyere and swiss instead, because I wanted a stronger cheese taste. However, I thought (and DH agreed) that the hot sauce flavor totally overpowered the taste of the cheese, so frankly I felt like I wasted my cheese! The blue cheese on top was like the icing on the cake- I loved the crunch of the panko and the bite of the blue cheese. A very good combo of two delicious meals!

Teresa in CO June 22, 2010

Funny, I just found this recipe on foodnetwork.com. Oh well... at least this web site didn't lockup when I tried to save it.

wb120b7 September 22, 2015

Oh, my, this was soooo good. If you like buffalo anything, you will love this. I did try to stay true to the recipe, but I made some minor modifications based on the other reviews. First, I cut back the hot sauce added to the chicken mixture to 1/3 cup. For the cheese, I used .5lb of Velveeta, 1/2 8oz bag (4 oz?) of grated sharp cheddar, and 1 full 8oz bag of Monterey Jack. This still had quite a bite, too hot for children and grandmas, but I thought it was perfect, but you might want to cut back even further on the hot sauce if you don't like it too spicy. Also, I love the buffalo/bleu cheese combo, so I was thinking that when I make it again, I would try bleu cheese dressing instead of the sour cream in the cheese sauce - but, the topping added more of a bleu cheese kick than I thought it would, so maybe not. I was so happy to have an event to make this - a friend was having a macaroni and cheese party - all different kinds. I don't think I could just make it for the family due to the calories, fat, and the fact it's too hot for my DH and mom :-) But, I will make it again next pot luck!

WorkingMom2three November 25, 2013