4.9 from 36 votes
Buffalo Chicken Mac and Cheese
This buffalo chicken mac and cheese is smothered in gooey, creamy, cheesy goodness, plus a bit of heat that’ll leave you satisfied!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 1127 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 8 oz elbow macaroni cooked and drained
- 1 tbsp olive oil
Buffalo Chicken Mixture
- 4 tbsp butter
- 1 onion medium, chopped
- 3 celery stalks chopped
- 4 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot sauce , I use Franks
- 4 cups rotisserie chicken, chopped (See Note 1)
Cheese Sauce
- 2 tbsp all purpose flour
- 2 tbsp butter
- 2 1/2 cups half and half
- 1/4 cup hot sauce , I use Franks
- 1 tbsp Dijon mustard
- 2 cups cheddar cheese shredded
- 2 cups mozzarella cheese shredded
- 1 cup sour cream (See Note 2)
Topping
- 1 cup Panko bread crumbs
- 2 tbsp butter melted
- 1/2 cup bleu cheese crumbles
- 1/4 cup parsley chopped loosely packed
Instructions
- Preheat oven to 350°F. In a small bowl mix together 2 tablespoons of melted butter, Panko breadcrumbs, bleu cheese crumbles and chopped parsley. Set aside.
- In a large stock pot boil pasta in heavily salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and celery, cooking for 5 minutes. Add the garlic, salt and pepper and cook another 2 minutes. Add the hot sauce and cut chicken, stirring to combine. Cook another 2-3 minutes until sauce thickens slightly. Set aside.
- In same skillet melt remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for a minute. Add the half and half and whisk to mix thoroughly. Whisk in the hot sauce, mustard. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken.
- Add the sour cream, both cheddar and mozzarella cheeses, stirring to melt in the sauce. Sauce should be smooth.
- Pour cooked elbow macaroni into a 13x9" casserole dish (see Note 3) coated with cooking spray. Add the chicken mixture and pour cheese sauce over all. Stir to mix in completely. Cover with aluminum foil and bake for 40 minutes.
- Remove aluminum foil, sprinkle crumb topping over all and bake uncovered for another 5 minutes or until top is golden brown and crunchy.
Cup of Yum
Notes
- Instead of rotisserie chicken, you can substitute 2 large chicken breasts. I poach in hot water until cooked through. Allow to cool and then chop into 1/2 inch pieces.
- You can substitute plain Greek yogurt for the sour cream if you wish.
- Feel free to use two 9x9” square or one 13x9” pan coated with cooking spray.
Nutrition Information
Calories
1127kcal
(56%)
Carbohydrates
36g
(12%)
Protein
108g
(216%)
Fat
59g
(91%)
Saturated Fat
30g
(150%)
Cholesterol
365mg
(122%)
Sodium
1299mg
(54%)
Potassium
1686mg
(48%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2005IU
(40%)
Vitamin C
22.2mg
(25%)
Calcium
717mg
(72%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1127
% Daily Value*
| Calories | 1127kcal | 56% |
| Carbohydrates | 36g | 12% |
| Protein | 108g | 216% |
| Fat | 59g | 91% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 365mg | 122% |
| Sodium | 1299mg | 54% |
| Potassium | 1686mg | 36% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 22.2mg | 25% |
| Calcium | 717mg | 72% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.