Buffalo Chicken Mac & Cheese
From modelsmom 8 years ago
- 1 hour 10 minutes to make
- Serves 8
Easy, delicious & different comfort food. It's perfect for cold nights and fun enough for game day. Plus it uses up all the leftover rotisserie chicken, so -- bonus!
Ingredients
- 7 T butter, plus more for the dish shopping list
- kosher salt shopping list
- 1 lb elbow macaroni, casserole shells, or cavatappi shopping list
- 1 small onion, finely chopped shopping list
- 2 stalks celery, finely chopped (optional but recommended!) shopping list
- 3 cups shredded rotisserie chicken shopping list
- 2 cloves garlic, minced shopping list
- 3/4 cup hot sauce (preferably Frank's), divided shopping list
- 2 T all-purpose flour shopping list
- 2 tsp dry mustard shopping list
- 2 1/2 cups half & half shopping list
- 1 lb extra-sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) shopping list
- 8 oz pepper jack cheese, shredded (about 2 cups)** shopping list
- 2/3 cup sour cream shopping list
- 1 cup panko (optional) shopping list
- 1/2 cup crumbled blue cheese (optional but recommended) shopping list
- 2 T chopped fresh parsley (ditto) shopping list
- 3 T cider vinegar (optional), if you like your buffalo sauce a little vinegary shopping list
- ** This makes it REALLY spicy. I usually substitute plain monterey jack. shopping list
How to make it
- Preheat the oven to 350 and butter a 9x13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 T butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken, and garlic, and cook 2 minutes, then add 1/2 cup hot sauce and vinegar (if using) 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 remaining macaroni. Pour the cheese sauce evenly on top.
- **This step is optional. I have made it without these ingredients when I didn't have them on hand, and it's still delicious.** Put the remaining 2 T butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni.
- Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
People Who Like This Dish 8
- JABNJENN Nowhere, Us
- Chrispy Nowhere, Us
- ellie1 Nowhere, Us
- jett2whit Union City, GA
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
- modelsmom Worcester, MA
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