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 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 'N' CHEESE
Provided by Eddie Jackson
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F.
- Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside.
- Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside.
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain.
- In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes.
- Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately.
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
These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat
Provided by Emma Freud
Categories Buffet, Dinner, Side dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
- Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
- Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.
Nutrition Facts : Calories 520 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 7.4 milligram of sodium
KRAFT HOME-STYLE BUFFALO CHICKEN MAC
Enjoy some mouthwatering KRAFT Home-Style Buffalo Chicken Mac using this recipe from My Food and Family. This tasty entrée only takes 25 minutes to make.
Provided by My Food and Family
Categories Home
Time 27m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
- Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring constantly. Add Cheese Sauce, chicken, wing sauce and macaroni; cook and stir 2 min. or until heated through.
- Sprinkle with onions and bread crumbs.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 0.7879 g, Sugar 0 g, Protein 16 g
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