Buffalo Chicken Mac N Cheese

Buffalo Chicken Mac N Cheese
I am by no means a great cook, but I do have a few recipes I am pretty proud of, 2 of which I have already shared. And yes, at this point in my life a “few” really means I only have three. So, looks like I got nothin’ else for you after this as far as recipes go.

Before I keep going, let me also stop and forewarn you now – while I am as interested in being healthy and in shape as the next person, I also battle between wanting to stay healthy and the fact that life is short, so we might as well enjoy it… I mean… right? So, what I’m really trying to say is that, my recipes are not exactly the healthiest of choices, if you catch my drift. But they are delicious. And totally worth it. And hey, life is short, so we might as well enjoy it!

So, without further ado (is that even the word? I didn’t realize until just now that I don’t even know what “ado” is or what the heck it even means) here is my most popular recipe of all – Buffalo Chicken Mac N Cheese.

Ingredients:

  • 7 tablespoons butter
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 2 cups buffalo sauce (I use Frank’s)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half & half
  • 8 ounces (1 bag) shredded cheddar cheese
  • 8 ounces (1 bag) shredded colby jack cheese
  • 1 cup panko (japanese bread crumbs, and yes you can buy them at Target)
  • 2/3 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup crumbled blue cheese (optional!)

  • Directions:
    Preheat oven to 350 degrees F and grease a 9×13 pan (or split into two smaller pans. I usually do this and stick one in the freezer for later because it makes a LOT). Cook and drain noodles according to the directions on the box.

    Meanwhile, melt 3 tablespoons of butter in a large skillet over medium. Add the chopped onion and celery, and cook until soft. Stir in the shredded chicken and garlic and cook for 2 minutes, and then add 1 cup of buffalo sauce and simmer until slightly thickened.

    In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and mustard and stir until smooth. Add the half & half and the 2nd cup of buffalo sauce and stir for a couple of minutes. Lastly, stir in the cheddar and colby jack cheese, and the sour cream, until well blended together.

    Pour half of the macaroni noodles in the bottom of your greased pan. Then, top with chicken mixture and then the remaining noodles. Pour the cheese sauce over the top last.

    Lastly, You are going to prepare the topping. (I usually save a little of the cheddar cheese and sprinkle on top before adding this topping, because I don’t like blue cheese. But for those of you who do, add the blue cheese to the topping I am about to describe). Melt the remaining 2 tablespoons of butter in the microwave until melted. Stir in the panko and the parsley (and the blue cheese, if desired), and sprinkle evenly over the top.

    Then, plop it in the oven uncovered for 30-40 minutes (until bubbly). Let stand a few minutes before eating and then…you have delicious Mac N Cheese for dinner. Wam, bam, thank you ma’am.


    Tips to make it more or less spicy:

  • To make it more spicy: Sprinkle some crushed red pepper into the cheese mixture and/or add even more buffalo sauce!
  • To make it less spicy: Use less buffalo sauce! Maybe try cutting it in half?

  • Love, peace, & Mac N Cheese,

    The Mrs.

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