Buffalo Chicken Mac and Cheese

Name: Buffalo Chicken Mac and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 1 pound elbow macaroni; 7 tablespoons unsalted butter; 1 small onion; 2 cloves garlic; 3 cups cooked, shredded chicken; 3/4 cup hot sauce; 2 tablespoons all-purpose flour; 2 teaspoons dry mustard powder; 2 1/2 cups half and half; 16 oz sharp cheddar cheese; 8 oz pepper jack cheese; 2/3 cup sour cream; 1 cup Panko bread crumbs; 2 oz blue cheese; 2 tablespoons chopped fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
10 servings
Calories
693 kcal
Course
Main Course
Cuisine
American

Buffalo Chicken Mac and Cheese

Heidi Pena

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Macaroni and cheese meets buffalo chicken in this indulgent recipe. This Buffalo Chicken Mac and Cheese is cheesy and spicy and full of bold flavors.

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Ingredients

Servings

1 pound elbow macaroni
7 tablespoons unsalted butter divided
1 small onion chopped (about 4 oz)
2 cloves garlic minced
3 cups cooked, shredded chicken (about 12 oz)
3/4 cup hot sauce preferably Frank’s Red Hot, divided
2 tablespoons all-purpose flour
2 teaspoons dry mustard powder
2 1/2 cups half and half
16 oz sharp cheddar cheese shredded
8 oz pepper jack cheese shredded
2/3 cup sour cream
1 cup Panko bread crumbs
2 oz blue cheese crumbled
2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch casserole dish with nonstick cooking spray and set to the side.
Bring a large pot of water to a boil, then salt generously. Add the pasta and cook until al dente. Drain, then return to the large pot.
While the pasta is cooking, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and 1/2 cup of the hot sauce and cook until heated through.
In a a saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour and the mustard powder and cook for a minute or two. Whisk in the half and half, then add the remaining 1/4 cup of hot sauce. Cook until the mixture is thick, about 2 minutes. Whisk in the cheddar cheese and the pepper jack cheese, then stir in the sour cream.
Add the chicken mixture and the cheese mixture to the cooked pasta in the large pot. Stir until completely combined. Pour into the prepared casserole dish.
Melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs until coated, then stir in the blue cheese and the parsley. Sprinkle the mixture over the pasta in the casserole dish.
Transfer to the oven and bake until bubbly, about 30-40 minutes. Let the macaroni sit for 10 minutes before serving.

Notes

slightly adapted from Food Network Magazine April 2010
SUBSTITUTIONS: I have only used elbow macaroni, but any short cut pasta should work.
If you don’t have cooked, shredded chicken on hand, a rotisserie chicken is an easy substitution.
FREEZE: This recipe should freeze well. Just make sure to cook your pasta to al dente - don’t take it too far or it will be too soft when defrosted. Once the casserole is assembled, let it come to room temperature and wrap tightly, label, and freeze. It can be frozen for up to 6 months.
The best way to defrost is in the refrigerator overnight. Then before serving, bake at 350ºF for about 40-50 minutes.
STORE: Store any leftovers in the refrigerator for 3-5 days. You can reheat in the oven (covered with foil) or you can reheat individual portions in the microwave. I do find that it will dry out a bit as leftovers, though.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details

Serving 1/10 of recipe Calories 693kcal (35%) Carbohydrates 45g (15%) Protein 31g (62%) Fat 44g (68%) Saturated Fat 26g (130%) Polyunsaturated Fat 5g Trans Fat 0g Cholesterol 113mg (38%) Sodium 1245mg (52%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 693 kcal

% Daily Value*

Serving	1/10 of recipe
Calories	693kcal	35%
Carbohydrates	45g	15%
Protein	31g	62%
Fat	44g	68%
Saturated Fat	26g	130%
Polyunsaturated Fat	5g	29%
Trans Fat	0g	0%
Cholesterol	113mg	38%
Sodium	1245mg	52%
Fiber	3g	12%
Sugar	5g	10%