BAKED BUFFALO CHICKEN MAC AND CHEESE
This Baked Buffalo Chicken Mac and Cheese recipe is the ultimate rendition of the beloved cheesy casserole. Two kinds of cheese melt together in a spicy, creamy sauce. Meanwhile a kicked up crust of panko, crumbled blue cheese, garlic, and Buffalo sauce takes things up a notch. You'll never need another buffalo mac and cheese recipe after trying this one!
Provided by Victoria
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 787 kcal, Carbohydrate 50 g, Protein 62 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 155 mg, Sodium 2208 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
BUFFALO CHICKEN MAC-N-CHEESE
Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well. Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture.
Provided by Cluich
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the macaroni in a pot of boiling salted water.
- While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
- Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts.
- When the pasta is done, drain it and stir in the cheese mixture and the celery.
BUFFALO CHICKEN MAC AND CHEESE
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g
BUFFALO CHICKEN MAC AND CHEESE
Spice up your weeknight with our Buffalo Chicken Mac and Cheese. Chopped chicken and hot pepper sauce gives this mac & cheese a hearty Buffalo-style twist.
Provided by My Food and Family
Categories Chicken
Time 35m
Yield 5 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare dinner in large saucepan as directed on package.
- Toss chicken with wing sauce; stir into Dinner. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with shredded cheese.
- Bake 5 to 10 min. or until cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
BUFFALO CHICKEN MAC AND CHEESE
Buffalo chicken wings and mac-n-cheese come together for the ultimate in spicy, cheesy comfort food.
Provided by Sarah Caron
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
- Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
- Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
Nutrition Facts : Calories 870, Carbohydrate 82 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 4 g, Protein 43 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 8 g, TransFat 1 1/2 g
BUFFALO CHICKEN MAC AND CHEESE RECIPE
Steps:
- Gather the ingredients.
- Grease a 9- x 13-inch casserole or spray it with cooking oil spray. Preheat the oven to 350 F.
- Make the topping. In a small bowl, combine the panko breadcrumbs with the chopped parsley, blue cheese (or Parmesan), and melted butter. Toss to blend the ingredients and set aside.
- Place a large saucepan of water over high heat and bring to a bowl. Add the salt and pasta. Reduce the heat to maintain a boil and cook the macaroni following package directions for al dente. Drain the pasta and then transfer it to a large bowl; set aside.
- Prepare the chicken. Melt the butter in a skillet over medium heat. Add the onion and celery; cook, stirring, for 5 minutes, or until the celery is softened and the onion is translucent. Add the garlic and cook for 1 minute longer.
- Add the hot sauce and the shredded chicken to the onion and celery mixture and simmer for about 1 minute longer, or until hot. Transfer to the bowl with the macaroni and set aside.
- Make the cheese sauce. Melt the remaining butter in a saucepan over medium heat (or use the same pan used to cook the macaroni). Add the flour and mustard powder and cook, stirring, for 2 minutes.
- Gradually whisk the half-and-half and milk into the flour and butter mixture along with the remaining hot sauce. Cook, stirring, until the sauce is thickened. Add the shredded cheddar and pepper jack cheeses to the sauce along with the sour cream. Stir until the cheese has melted and the mixture is smooth. Taste the sauce and add kosher salt and freshly ground black pepper, to taste.
- Add the cheese sauce to the bowl with the macaroni and chicken mixture and stir until the ingredients are well combined.
- Turn the macaroni mixture into the prepared casserole.
- Bake, uncovered, for about 25 minutes, or until the breadcrumb topping is browned and the casserole is bubbling around the edges.
- Serve Buffalo macaroni and cheese with carrot sticks and a garnish of parsley or a drizzle of hot sauce.
Nutrition Facts : Calories 923 kcal, Carbohydrate 39 g, Cholesterol 216 mg, Fiber 3 g, Protein 49 g, SaturatedFat 34 g, Sodium 1383 mg, Sugar 7 g, Fat 64 g, ServingSize 1 casserole, UnsaturatedFat 0 g
MAC AND CHEESE WITH BUFFALO CHICKEN
Provided by David Burke
Categories Milk/Cream Cheese Chicken Onion Pasta Bake Sauté Super Bowl Fall Winter Deep-Fry Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 27
Steps:
- For chicken:
- Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
- Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.
- For macaroni:
- Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.
- Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.
BUFFALO CHICKEN PASTA BAKE RECIPE
This quick and easy oven-baked, creamy Buffalo Chicken Mac and Cheese casserole recipe is deliciously spicy, simple to make, and the ultimate comfort food!
Provided by Sharon Rigsby
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta al dente according to the directions on the pasta box. When finished cooking, reserve ¼ cup of the pasta water before placing the pasta in a colander to drain.
- While the pasta is cooking, combine the chicken, bell pepper, ¼ cup of the chopped scallions, and two cups shredded cheese. Set aside.
- Place the cream cheese, garlic, blue cheese, or ranch dressing and the hot wing sauce in a food processor fitted with a metal blade. Process until smooth. If you like your food spicy, you can add up to ¼ cup more hot wing sauce. Mix well.
- Place the drained pasta in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Add the chicken mixture, reserved pasta water, and cream cheese mixture and combine.
- Melt butter and mix with the panko bread crumbs.
- Top with the crumbled blue cheese, remaining one cup of shredded cheese, panko bread crumbs, and the remaining scallions.
- Bake for approximately 35 minutes, or until the mixture is bubbling and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy! ¼
Nutrition Facts : Calories 597 kcal, Carbohydrate 40 g, Protein 33 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 123 mg, Sodium 751 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BUFFALO-CHICKEN MACARONI AND CHEESE
Get the flavors of Buffalo chicken-without the wings-in this outrageously good mac and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- 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.
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- Bring a pot of water to a boil, season with salt, and add the pasta and cook until al dente. Drain and set aside.
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From myrecipes.com
Servings 8Total Time 45 mins
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- Melt butter in Dutch oven over medium-high, and add chicken, salt, and 1 teaspoon of the lemon pepper. Cook, stirring often, until chicken is beginning to get a little color but is not completely cooked, about 6 minutes. Add onion, celery, and 1 cup of the scallions; cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add flour, and cook, stirring constantly, 1 minute to blend completely. Gradually stir in milk and cream, gently scraping Dutch oven to release any flour mixture from bottom. Bring mixture to a boil over medium-high. Boil, stirring often, until sauce thickens, about 2 minutes. Remove from heat. Add cheeses, hot sauce, sour cream, cooked and drained pasta, and remaining 1/2 cup chopped scallions, stirring until well combined.
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- Line the cauliflower in a single layer across a rimmed baking sheet. Drizzle 1 tablespoon of the olive oil over top and season generously with salt and pepper. Roast for 20 minutes or until tender and golden brown.
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- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. In a small skillet, cook bacon until crisp. Remove from skillet, drain on a paper towel lined plate. Meanwhile, cook pasta to al dente, then drain.
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- Cook pasta until al dente in generously salted water according to package directions. Drain and set aside.
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