Buffalo Chicken Mac and Cheese

by HomeCooking
Prep: 30m
Cook: 25m
poultry
Buffalo Chicken Mac and Cheese - Image

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Ingredients
Servings:8
1lbelbow macaroni
1/4cupbutter
1/4cupall-purpose flour
2cupmilk
1 1/2cupcheddar cheese
1cupMonterey Jack cheese
1/2cupbuffalo wing sauce
1/2tspsalt
1/2tspblack pepper
1 1/2cupchicken breast
1cuppanko bread crumbs
3/4cupblue cheese
3green onions
Nutrition Facts

Per serving

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Instructions
  1. 1

    Boil the noodles

    Preheat your oven to 400°F. Cook the elbow macaroni according to the package directions, but pull it just shy of al dente since it'll finish cooking in the oven. Drain well and set aside.

  1. 2

    Build the cheese sauce

    Melt the butter in a large sauce pot over medium heat. Whisk in the flour and cook, stirring constantly, until it's lightly browned and smells nutty, a few minutes. Slowly pour in the milk while whisking, and cook until thickened, about 3 to 4 minutes. Stir in the shredded cheddar and Monterey Jack, the buffalo wing sauce, salt, and pepper until smooth and glossy.

  2. 3

    Fold it all together

    Cube up your cooked chicken breast. Fold the drained macaroni and the chicken into the cheese sauce until everything's coated in that spicy, creamy goodness.

  3. 4

    Top and bake

    Scrape the mixture into a greased 13x9-inch baking dish. Sprinkle the panko bread crumbs and crumbled blue cheese evenly over the top. Bake for 25 to 30 minutes, until it's bubbly and the edges are golden brown.

  4. 5

    Finish and serve

    Chop the green onions and scatter them over the top right before serving. A few celery sticks on the side never hurt anybody.

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Buffalo Chicken Mac and Cheese

Created by: HomeCooking

Prep Time: 30m
Cook Time: 25m
Servings: 8

Ingredients

  • 1 lb elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cup milk
  • 1 1/2 cup cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup buffalo wing sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cup chicken breast
  • 1 cup panko bread crumbs
  • 3/4 cup blue cheese
  • 3 green onions

Instructions

  1. Boil the noodlesPreheat your oven to 400°F. Cook the elbow macaroni according to the package directions, but pull it just shy of al dente since it'll finish cooking in the oven. Drain well and set aside.
  2. Build the cheese sauceMelt the butter in a large sauce pot over medium heat. Whisk in the flour and cook, stirring constantly, until it's lightly browned and smells nutty, a few minutes. Slowly pour in the milk while whisking, and cook until thickened, about 3 to 4 minutes. Stir in the shredded cheddar and Monterey Jack, the buffalo wing sauce, salt, and pepper until smooth and glossy.
  3. Fold it all togetherCube up your cooked chicken breast. Fold the drained macaroni and the chicken into the cheese sauce until everything's coated in that spicy, creamy goodness.
  4. Top and bakeScrape the mixture into a greased 13x9-inch baking dish. Sprinkle the panko bread crumbs and crumbled blue cheese evenly over the top. Bake for 25 to 30 minutes, until it's bubbly and the edges are golden brown.
  5. Finish and serveChop the green onions and scatter them over the top right before serving. A few celery sticks on the side never hurt anybody.

Notes & Tips

This is comfort food with a kick — all the creamy, cheesy goodness of classic mac and cheese, dressed up like a plate of buffalo wings. The hot sauce goes right into the cheese sauce so you get a little heat in every bite, and that cool blue cheese on top plays off the spice just like it does with wings. Grate your own cheese if you have a minute; the pre-shredded stuff has anti-caking powder that keeps it from melting as silky. Rotisserie chicken is a perfect shortcut here — just cube or shred it and stir it right in. Not a blue cheese fan? A mild feta or a sprinkle of extra cheddar will do the trick. Don't plan on leftovers when you bring this to a gathering.