Buffalo Chicken Mac Cheese Casserole Recipes

BUFFALO CHICKEN MAC AND CHEESE

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.

BUFFALO-CHICKEN MACARONI AND CHEESE

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 CHICKEN MAC AND 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.

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.

CHEESY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
• Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
• Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

BUFFALO CHICKEN MAC AND CHEESE

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.