Buffalo Chicken Mac N Cheese

Allow me to introduce you to the absolute BEST macaroni and cheese you will ever make. Its a bold statement I know, but so true! The recipe looks complicated- it's not. The recipe sounds spicy- it is. No worries though, see the notes section of the recipe for ways to lower the heat factor.

Each week I do my best to plan out dinners ahead of time for Monday-Thursday. I get bored with the same old things so I tend to make at least 2 or 3 new recipes every week. The Food Network magazine is one of my favorite sources for the new ideas. This recipe came from an issue a few years ago. My husband Jason loves buffalo wings so I thought I'd give it a try. After a few modifications I pulled a very yummy looking dish out of the oven and am happy to say we were not disappointed! It was/is awesome, awesome, awesome. I still have it on my dinner menu rotation and think it would be GREAT to take to a potluck.

~Wendy

Buffalo Chicken Mac N Cheese

Recipe Type: Dinner

Author: Wendy

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 8

Ingredients

• 7 Tbsp Butter, more for buttering the dish


• 1 lb elbow macaroni


• 1 small onion, finely chopped


• 2 stalks celery, finely chopped


• 1 can white chicken- shredded or chopped


• 1/2 cup hot sauce


• 2 Tbsp all-purpose flour


• 2 tsp dry mustard


• 1 c. milk (preferably at least 2%)


• 1 1/2 c. half and half


• 1 lb sharp cheddar cheese, cut into small cubes


• 2 c. pepper jack cheese, shredded


• 2/3 c. sour cream


• 1 c. panko (regular breadcrumbs will work too)


• 1/2 c. crumbled blue cheese


• 2 Tbsp parsley (fresh preferred but not required)

Instructions

1. Preheat the oven to 350 degrees and butter a 9 x 13 inch baking dish.


2. Bring a large pot of water to a boil, add a pinch of salt and pasta and cook until al dente, about 7-8 minutes


3. Melt 3 Tbsp of butter in a large skillet over medium heat, add the onion and celery and cook until its soft, about 5 minutes. Stir in the chicken and cook for another 2-3 minutes. Add hot sauce and simmer until thickened, about another 1-2 minutes.


4. Melt 2 Tbsp butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the milk and half & half- stir until thickened, about 2 minutes. Whisk in the cheddar and pepper jack cheeses. Add in the sour cream and whisk until smooth.


5. Spread half of the macaroni in the prepared baking dish, top with the chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly over the top.


6. Put the remaining 2 Tbsp butter in a medium microwavable bowl- microwave until melted. Stir in the panko (or breadcrumbs), blue cheese and parsley. Sprinkle over the macaroni and bake until bubbling and slightly browned on top, about 30-40 minutes.


7. Let rest for a few minutes before serving.

Notes

You can add more or less hot sauce depending on your love of spicy foods. I have also substituted colby-jack or more cheddar cheese in place of the pepper jack to cut down the spice.

If your kids wont like the chicken, cut the chicken mixture part of the recipe in half. When you spread the chicken on top of the macaroni, only cover half the dish, leaving the other half plain macaroni and cheese.

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