Creamy Buffalo-Chicken Mac and Cheese Always Hits the Spot!
I think after 13 years of being married to the guy, my husband’s true love for this time of year has really rubbed off on me. And no, I’m not talking about the beautiful fall foliage, crisp fall air, crinkly brown leaves that crunch underfoot, or even that he gets to celebrate his lovely mother on her birthday. Don’t get me wrong, he does love all of those things, but what really gets him so excited this time of year is all of his favorite sports on at the same time. The Dodgers are still in the MLB Playoffs, the NBA has officially started, and of course you have got the NFL and college football on the weekend. Wahoo! I used to be into sports a whole lot, but his enthusiasm has rubbed off on me and I look forward to this time as much as he does!
One of my favorite things about watching sports at home are the fun foods you typically eat while watching sports. All the yummy appetizers and snacks like loaded potato skins, jalapeno poppers, and all the various chips and chip combos like tortilla chips and guac or 7-layer bean dip. My favorite thing to eat while watching a big game with my husband is chicken wings. I love them but they are pretty pricey, so recently I found a delicious buffalo mac and cheese recipe that brings all the yummy flavor of buffalo chicken wings combined with creamy mac and cheese. It is wonderful and the whole family loves it!
It is a recipe that takes a bit of prep work, but the results are well worth it! It also makes a big batch so you will have plenty of leftovers and the leftovers reheat beautifully and are every bit as great the next day.
This recipe is another great one to use a cheap Costco rotisserie chicken, or even canned chicken and a package of elbow macaroni. It has chopped celery in it, which you can omit if you don’t love the idea of celery in this mac and cheese, but I thought it was great with the buffalo chicken flavors. In the creamy, cheese sauce, you have dry mustard, buffalo sauce, spicy pepper jack cheese and sharp cheddar. It is topped with a mixture of Panko bread crumbs, chopped parsley and blue cheese crumbles. This topping is SO GOOD! You are going to love the flavor and crunch it brings to this dish! Can you see how flavorful this dish is with all of these ingredients coming at you from this way and that?!
Do you or your family members look forward to this time of year for sports reasons too? What are some of your favorite foods to eat for big games? Please share your thoughts in the comments below.
7 tablespoons unsalted butter, plus more for the dish
kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauces (preferably frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions:
Add Recipe to Cook'n
One of my favorite things about watching sports at home are the fun foods you typically eat while watching sports. All the yummy appetizers and snacks like loaded potato skins, jalapeno poppers, and all the various chips and chip combos like tortilla chips and guac or 7-layer bean dip. My favorite thing to eat while watching a big game with my husband is chicken wings. I love them but they are pretty pricey, so recently I found a delicious buffalo mac and cheese recipe that brings all the yummy flavor of buffalo chicken wings combined with creamy mac and cheese. It is wonderful and the whole family loves it!
It is a recipe that takes a bit of prep work, but the results are well worth it! It also makes a big batch so you will have plenty of leftovers and the leftovers reheat beautifully and are every bit as great the next day.
This recipe is another great one to use a cheap Costco rotisserie chicken, or even canned chicken and a package of elbow macaroni. It has chopped celery in it, which you can omit if you don’t love the idea of celery in this mac and cheese, but I thought it was great with the buffalo chicken flavors. In the creamy, cheese sauce, you have dry mustard, buffalo sauce, spicy pepper jack cheese and sharp cheddar. It is topped with a mixture of Panko bread crumbs, chopped parsley and blue cheese crumbles. This topping is SO GOOD! You are going to love the flavor and crunch it brings to this dish! Can you see how flavorful this dish is with all of these ingredients coming at you from this way and that?!
Do you or your family members look forward to this time of year for sports reasons too? What are some of your favorite foods to eat for big games? Please share your thoughts in the comments below.
Buffalo-Chicken Macaroni and Cheese
Total Time: 1 hr 15 min
Cook time:
Yield: 6 to 8 servings
Serving size: 6
Calories per serving: 536
Ingredients:
Yield: 6 to 8 servings
Serving size: 6
Calories per serving: 536
7 tablespoons unsalted butter, plus more for the dish
kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauces (preferably frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat the oven to 350 degrees F and butter a 9-by-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. Drain.
Meanwhile, melt 3 tablespoons 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 simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-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.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Source: foodnetwork.com
Meanwhile, melt 3 tablespoons 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 simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-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.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.pixabay.com
- www.piqsels.com
- www.heatlhier.stanfordchildrens.org
- www.commons.wikimedia.org
- www.foodnetwork.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
