Baked Buffalo Chicken Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
787 kcal
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Course
Main Course
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Cuisine
American
Baked Buffalo Chicken Mac and Cheese
Description
The Baked Buffalo Chicken Mac and Cheese recipe pairs short pasta with shredded chicken tossed in a homemade buffalo sauce of hot sauce and melted butter. A roux-based cheese sauce is made by cooking flour and butter, gradually whisking in hot milk, then melting in white cheddar and Monterey Jack cheeses to create a rich, creamy sauce. Seasonings include salt, pepper, and minced garlic.
The pasta and chicken mixture is combined with the cheese sauce, then spread into a baking dish topped with sliced celery, panko breadcrumbs mixed with olive oil, and crumbled blue cheese for added texture and flavor. Baking at 400°F ensures the top becomes golden and crisp while the interior remains creamy with a mild spicy kick from the buffalo sauce.
This dish serves as a filling main course and can be portioned into smaller dishes or frozen for convenience. The included notes explain how to adjust the buffalo sauce, store leftovers, and reheat from frozen safely to retain the intended texture and flavor. The celery adds a subtle crunch and freshness that contrasts with the rich cheese and spicy chicken.
If using bottled Buffalo sauce, mix ¾ cup plus 2 tablespoons with chicken, reserving ¼ cup for topping.This recipe can be halved or baked in individual dishes for portion control.To freeze, cool completely then tightly wrap with plastic and foil.To bake from frozen, thaw overnight if possible, cover with foil, and bake at 350°F until heated through and bubbly, then uncover to brown the crust.
Ingredients
- 12 ounces short pasta (such as elbows, cavatappi, cellentani, rotini)
- ¾ cup hot sauce Frank’s Red Hot Sauce brand
- 6 tablespoons butter unsalted
- 2 ½ cups chicken from 2 chicken breasts, cooked shredded
- ¼ cup flour
- 4 cups milk heated to a simmer, low-fat
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 12 ounces White Cheddar Cheese grated
- 8 ounces Monterey jack cheese grated
- 3 celery thinly sliced, stalks
- 1 cup panko bread crumbs
- 1 clove garlic minced or crushed
- ⅓ cup blue cheese crumbled
- 1 tablespoon extra-virgin olive oil
Instructions
- Bring a pot of water to boil. Add salt and the pasta, and cook until just shy of al dente, about half as long as the box suggests (it will continue cooking in the oven). Drain and set aside.
- In a small saucepan, heat the hot sauce and 2 tablespoons butter, and swirl together to incorporate. Reserve ¼ cup of the buffalo sauce and set aside. Add the remaining sauce to the shredded chicken and mix well. Set aside until needed.
- Preheat the oven to 400°F. Over medium-high heat, melt the remaining 4 tablespoons butter in the same pot used to boil the pasta. Add the flour to make a roux and whisk until it is nice and smooth. Cook for a couple minutes to cook out the raw flour flavor, but do not allow the roux to brown.
- Add the hot milk a little at a time, whisking in between each addition, until all of it has been added. Cook, constantly whisking, about 7 to 10 more minutes on medium heat until thickened, allowing it to bubble and simmer, but not come up to a full boil. Season with salt and pepper. Remove from the heat and whisk in the shredded cheeses, a little at a time until completely combined.
- Once the cheeses are all combined and melted, add the pasta and stir to coat. It will be very saucy. Fold in the celery and shredded buffalo chicken.
- Pour the pasta mixture into a greased 3-quart shallow baking dish. Drizzle ½ of the reserved buffalo sauce over the top.
- Add ½ cup of the panko to a small mixing bowl and add the garlic and blue cheese. Use your fingers to cut the blue cheese chunks into the panko as if you’re making biscuits, yielding a mixture of pea-sized blue cheese/panko chunks. Add the remaining buffalo sauce and combine. Crumble the mixture over the top of the casserole.
- In the same small mixing bowl, add the remaining panko and olive oil and mix to combine. Distribute the panko mixture over the pasta. You now have a double crust of blue cheese-buffalo-panko crumbs, and regular panko crumbs.
- Bake for 20 to 25 minutes until nice and bubbly, and golden brown. Allow the pasta to rest for about 10 to 15 minutes before serving, as it will be extremely hot and also need a few minutes to set.
Notes
- If using bottled Buffalo sauce, mix ¾ cup plus 2 tablespoons with chicken, reserving ¼ cup for topping.
- This recipe can be halved or baked in individual dishes for portion control.
- To freeze, cool completely then tightly wrap with plastic and foil.
- To bake from frozen, thaw overnight if possible, cover with foil, and bake at 350°F until heated through and bubbly, then uncover to brown the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 50g | 17% |
| Protein | 62g | 124% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 155mg | 52% |
| Sodium | 2208mg | 92% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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