Buffalo Artichoke Mac N Cheese Recipes

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PASS THE BUFFALO MAC AND CHEESE



Pass the Buffalo Mac and Cheese image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

1 pound pasta shells
Two 12-ounce cans evaporated milk
1/2 cup Buffalo sauce
1 1/2 tablespoons Dijon mustard
8 ounces freshly grated sharp Cheddar
4 ounces freshly grated pepper jack cheese
2 tablespoons cornstarch
4 ounces crumbled blue cheese
1 small rotisserie chicken, meat shredded, skin reserved
1/2 cup crumbled blue cheese
1 cup chopped celery leaves plus 8 celery stalks, bottoms slightly trimmed but left wide to be used as serving "spoons"

Steps:

  • For the pasta and sauce: Bring a pot of water to a boil. Add the pasta and cook according to the instructions on the package. Drain and set aside.
  • Set a medium saucepan over low heat. Add the evaporated milk, Buffalo sauce and mustard and whisk until uniform and smooth. Toss the Cheddar and pepper jack with the cornstarch in a bowl until the cheese is totally coated, then add to the saucepan. Whisk in the blue cheese and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes.
  • For the mix-ins: Meanwhile, lay out the chicken skin flat in a pan without overlapping the pieces. Cook on high heat until crisped, 5 to 8 minutes. Chop into pieces.
  • Add the pasta to the sauce and stir until completely coated. Add the crisped chicken skin and shredded chicken and stir. Mix in the blue cheese.
  • Transfer to a serving bowl and garnish with the celery leaves. Serve with celery stalks as "spoons."

BUFFALO MAC 'N' CHEESE



Buffalo Mac 'n' Cheese image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
6 tablespoons unsalted butter, plus more for the casserole dish
1 yellow onion, chopped
2 stalks celery, chopped
2 tablespoons all-purpose flour
3 1/2 cups half-and-half
4 cups shredded Cheddar
2 cups shredded Monterey Jack cheese
1/2 cup crumbled blue cheese
1 1/3 cups hot sauce
1 cup panko breadcrumbs
2 scallions, sliced on the bias

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 MAC AND CHEESE



Buffalo Chicken Mac and Cheese image

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

1 (16 ounce) package elbow macaroni
1 rotisserie-roasted chicken
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
½ cup hot sauce (such as Frank's® Redhot®), or more to taste
½ cup crumbled gorgonzola cheese

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

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