ANNMARIE'S BUFFALO CHICKEN WING MAC AND CHEESE
Two of our favorite foods - Buffalo chicken and macaroni and cheese - come together in this delicious comfort food dish. The mac and cheese part is creamy and super cheesy. We love the kick of spice from the Buffalo chicken. You taste the Buffalo flavor in every bite. If you like your Buffalo wings a little spicy, drizzle a bit of extra sauce on top when serving. Your family and friends are going to love this dinner.
Provided by AnnMarie Clarke @annmarie63
Categories Chicken
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Cut raw chicken breasts into small chunks and fry in a good olive or canola oil over medium heat until no longer pink. No need to brown, just make sure the breast chunks are cooked and still juicy. Drain chunks from pan and place in a bowl with 1/3 cup of Frank's Hot Sauce and allow to blend. In the meantime, begin boiling a pot of salted water for your pasta and bring to a rolling boil.
- Pour 1/2 and 1/2 in medium-sized saucepan and add Wondra Flour. Mix well while still cold and begin warming over medium heat. Add 1/2 stick of butter and bring to a gentle low boil. Once milk and butter mixture begins to slightly boil, turn the temperature down to low and continue to stir. Begin adding your cups of both Monterey and Colby Jack cheese to the saucepan and occasionally stir until melted and well blended. Remove from heat.
- Cook pasta according to package, drain and rinse well.
- Return pasta to its pot. Add cheese sauce and marinated chicken chunks.
- Blend well and spread evenly in a greased 9 x 13 pan.
- Add shredded cheddar cheese to the top of dish and place in the oven for approximately 20-25 minutes. (Just enough until cheddar cheese melts and pasta is lightly brown on the ends). Remove from the oven and let stand for five minutes.
- Sprinkle with chopped scallions and serve with a green tossed salad.
ANNMARIE'S BUFFALO CHICKEN WING MAC AND CHEESE
As one who lived in the suburbs of Buffalo for almost a decade, I couldn't get enough of buffalo wings, beef on wecks and fish fry's. All of the above are notoriously famous in Buffalo. Being a chicken wing and pasta lover, I decided to create a comfort food dish for my husband Chris during the fall. It's a nice change for an entree during the football season. It's been a hit both at home and at work. I hope you enjoy it as much as we do!!!! P.S. As this is a true "comfort" food, calories aren't counted. :)
Provided by AnnMarie Clarke @amc63
Categories Chicken
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Cut raw chicken breasts into small chunks and lightly fry in a small amount of olive oil over medium high heat until no longer pink. No need to brown, just cook until done and tender. Remove from heat and place in bowl. Add Frank's Hot Sauce, mix well and set aside.
- Whisk flour and half and half in a medium sized saucepan until well blended and warming. Add butter and bring to a gentle boil. Fold in monterey jack and colby jack cheeses and stir constantly until well blended and thick. Remove from heat.
- Cook pasta according to package, drain, rinse briefly and return to pot. Add cheese sauce and chicken/hot sauce mixture and spread evenly in a lightly greased 9 x 13 pan. Add shredded cheddar cheese to top and place in oven for approximately 15 - 20 minutes (Just enough until cheddar cheese melts and pasta turns lightly brown). Remove from oven and sprinkle with chopped scallions. Viola!!!!
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
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
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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