Buffalo Chicken Macaroni and Cheese
"Cut this out of the Food Network Magazine..
Looks like it would be a real winner!"
photo by lmt425
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 7 tablespoons unsalted butter, plus more for the dish
- kosher salt
- 1 lb elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 garlic cloves, minced
- 3⁄4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1⁄2 cups half-and-half
- 1 lb yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces monterey jack pepper cheese, shredded (about 2 cups)
- 2⁄3 cup sour cream
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 1⁄2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
directions
- Preheat the oven to 350 degrees.
- Butter a 9 X 13 inch baking dish.
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. Drain.
- Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and celery and cook untilsoft. About 5 minutes.
- 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.
- 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.
- Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- 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.
- 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.
- Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
- Let rest 10 minutes before serving.
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Reviews
-
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! -
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. -
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! -
I found this recipe on another website and had to try it because it has 2 of my kids favorite foods. The only changes I made was 2 cups of 2% milk and 1/2 cup heavy cream. I also did not add the blue cheese but used Ranch. Next time I may cut back a little on the hot sauce because as someone else said its a little overpowering. Very tasty! -
I first saw this recipe in my foodnetwork magazine and thought yummm. Anything buffalo is a must try for me. I am giving this 3 stars because my husband and I liked it but we werent licking our lips saying wow. It was a little blah and lacking some flavor. This has excellent reviews so Im wondering if it may of been the brand of cheese that I used. The cheese sauce was so thick and cheesy that it hid the buffalo flavor. I think if I make it next time I will cut down on the cheese a bit and maybe put in some velveeta to replace some of the cheddar. Also I thought to give it a little more zing, add in a ranch packet and MORE buffalo sauce. I think with those alterations we would like it better and it would be a possible 5 star for us. Even though I love cheddar cheese! It needed to be toned down a bit to let the buffalo flavor shine thru. Im sure I will try again and next time have a more successful outcome!
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Tweaks
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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!
RECIPE SUBMITTED BY
CIndytc
United States
