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 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.
BUFFALO MAC 'N' CHEESE
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside.
- Preheat the oven to 350 degrees F. Butter a large oval casserole dish.
- Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes.
- Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted. Stir in the onion mixture, macaroni and hot sauce. Taste and season with salt and pepper.
- Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions.
BUFFALO CHICKEN MACARONI AND CHEESE
Make and share this Buffalo Chicken Macaroni and Cheese recipe from Food.com.
Provided by CIndytc
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Butter a 9 X 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 or so. Drain.
- Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and celery and cook untilsoft. 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 T. butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half & 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 remaing macaroni, Pour the cheese sauce evenly on top.
- Put the remaining 2 T. butter in a medium microwave safe bowl and microwave until melted. Stir in the panko crumbs, blue cheese and parsley.
- Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 1162.8, Fat 72.4, SaturatedFat 44.4, Cholesterol 207.9, Sodium 1787.6, Carbohydrate 80.8, Fiber 4, Sugar 6, Protein 47.4
BUFFALO CHICKEN MAC AND CHEESE
Make and share this Buffalo Chicken Mac and Cheese recipe from Food.com.
Provided by sheepdoc
Categories Macaroni And Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta 9 minutes. Drain and return to pot.
- Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, then add flour and whisk to combine. Cook 1 minute. Slowly add milke and whisk until combined and no clumps remain. Simmer, stirring constantly, until thickened, 2 minutes. Add cream cheese 1 tablespoon at a time and stir until melted and combined. Add Frank's and ranch seasoning and stir until combined.
- Add chicken, chives, and cooked macaroni to skillet and stir until pasta is completely coated. Top with a layer of cheddar and bake until melted and golden, 15 minutes.
Nutrition Facts : Calories 458.8, Fat 23.6, SaturatedFat 13.9, Cholesterol 72.6, Sodium 533.6, Carbohydrate 45.4, Fiber 1.8, Sugar 2.5, Protein 16.1
BUFFALO CHICKEN MACARONI AND CHEESE
Steps:
- Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
- Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.
- Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.
- Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
- Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
- Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.
- Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).
- Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
- Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired.
BUFFALO CHICKEN MACARONI AND CHEESE
Kicked up macaroni and cheese. Easy, quick way to use up left over chicken (leftovers from slow cooker buffalo chicken on allrecipes.com is perfect).
Provided by Mknepp511
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
- Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
- Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 24.3 g, Cholesterol 37.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 3.8 g, Sodium 607.5 mg, Sugar 4.4 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
BAKED BUFFALO CHICKEN MAC AND CHEESE
My family's favorite comfort food!
Provided by tamara
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
- Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.
Nutrition Facts : Calories 916.6 calories, Carbohydrate 67.1 g, Cholesterol 179.5 mg, Fat 53.3 g, Fiber 1.8 g, Protein 44.7 g, SaturatedFat 28.5 g, Sodium 1729.5 mg, Sugar 6.5 g
QUICK AND EASY BUFFALO CHICKEN MAC & CHEESE
There are definitely ways to make this a fancy dish, but when you're in a hurry, this is a great go-to recipe.
Provided by Spazzer Monkey
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Prepare macaroni and chicken strips per package instructions.
- Dice chicken and mix into macaroni.
- Add 1-2 tablespoons buffalo sauce (such as Frank's) to taste.
- Stir well and serve hot.
Nutrition Facts : Calories 940, Fat 69.5, SaturatedFat 43.6, Cholesterol 181.8, Sodium 2743.4, Carbohydrate 23.6, Protein 55.8
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.
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.
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