Buffalo Chicken Mac N Cheese Recipes

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BUFFALO CHICKEN MAC AND CHEESE RECIPE



Buffalo Chicken Mac and Cheese Recipe image

This Buffalo chicken mac and cheese casserole will wow your friends and family. Serve it to your game day crowd or make it for a weeknight dinner.

Provided by Diana Rattray

Categories     Dinner     Entree     Pasta

Time 1h15m

Number Of Ingredients 27

For the Breadcrumb Topping:
1 cup panko breadcrumbs
1 tablespoon parsley, chopped
1/4 cup crumbled blue cheese
2 tablespoons unsalted butter, melted
For the Pasta:
8 ounces macaroni, or other small, tubular pasta
2 teaspoons kosher salt
For the Chicken:
3 tablespoons unsalted butter, melted
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/3 cup hot sauce
2 to 3 cups chicken, cooked and shredded or chopped
For the Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard powder
2 cups half-and-half
1/2 cup milk
1/4 cup hot sauce
2 cups shredded sharp cheddar cheese
1 cup pepper jack cheese
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste

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.

Nutrition Facts : Calories 923 kcal, Carbohydrate 39 g, Cholesterol 216 mg, Fiber 3 g, Protein 49 g, SaturatedFat 34 g, Sodium 1383 mg, Sugar 7 g, Fat 64 g, ServingSize 1 casserole, UnsaturatedFat 0 g

BUFFALO CHICKEN MAC 'N' CHEESE



Buffalo Chicken Mac 'n' Cheese image

Provided by Eddie Jackson

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

2 pounds boneless skinless chicken thighs, trimmed of excess fat
1/2 cup hot sauce, such as Frank's
1 tablespoon celery salt
14 tablespoons unsalted butter
Freshly ground black pepper
1 1/2 cups panko
1 teaspoon cayenne pepper
Kosher salt
1 tablespoon thyme leaves
1 pound pasta, such as elbow macaroni, strozzapreti or campanelle
3 stalks celery, including leaves, finely chopped, plus additional leaves, chopped, for serving
1 yellow onion, finely chopped
1/2 cup all-purpose flour
5 cups whole milk
1 1/2 cups (6 ounces) coarsely grated sharp white Cheddar
1 1/2 cups (6 ounces) coarsely grated gruyere
1 cup finely grated Parmigiano-Reggiano
6 ounces blue cheese, crumbled into large pieces

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



Buffalo Chicken Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 18

3/4 pound applewood smoked bacon
1 pound chicken tenderloins
1/2 cup beer
1 pound dry elbow macaroni
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish
1 tablespoon minced garlic
1/3 cup all-purpose flour, plus 1 cup
3 cups whole milk, plus 2 tablespoons
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 cups grated white Cheddar, divided
3 cups grated mozzarella cheese, divided
1/2 cup crumbled blue cheese
1 large egg
1 1/2 cups vegetable oil
2/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup panko bread crumbs
Sliced carrots and celery, for serving

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 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

BUFFALO MAC 'N' CHEESE RECIPE BY TASTY



Buffalo Mac 'N' Cheese Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, all purpose flour, whole milk, shredded mild cheddar cheese, kosher salt, macaroni, shredded sharp cheddar cheese, shredded rotisserie chicken, Frank's® RedHot® Buffalo Wings Sauce, celery, ranch dressing, crumbled blue cheese, red onion, scallion

Provided by Frank's RedHot

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 ½ cups whole milk
2 cups shredded mild cheddar cheese
1 teaspoon kosher salt
4 ½ cups macaroni, cooked for 2 minutes less than the package instructs
2 cups shredded sharp cheddar cheese
4 cups shredded rotisserie chicken
½ cup Frank's® RedHot® Buffalo Wings Sauce, plus more for serving
2 stalks celery
2 tablespoons ranch dressing
⅓ cup crumbled blue cheese
¼ cup red onion, finely diced
¼ cup scallion, sliced, green part only

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 10-inch cast-iron skillet with nonstick spray.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
  • Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
  • Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
  • In a medium bowl, mix together the shredded rotisserie chicken and Frank's® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
  • Bake the mac and cheese for 30-35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
  • While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
  • Drizzle the mac and cheese with more Frank's® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
  • Enjoy!

Nutrition Facts : Calories 1068 calories, Carbohydrate 92 grams, Fat 47 grams, Fiber 3 grams, Protein 65 grams, Sugar 7 grams

BUFFALO-CHICKEN MACARONI AND CHEESE



Buffalo-Chicken Macaroni and Cheese image

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

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

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-N-CHEESE



Buffalo Chicken Mac-N-Cheese image

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

1 lb elbow macaroni, uncooked (preferrably the large variety)
24 ounces chicken breasts, cooked and shredded
2 1/2 cups low-fat milk
1/4 cup flour
3 cups sharp cheddar cheese, shredded
8 ounces buffalo wing sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup celery, chopped
hot sauce, to taste (optional)

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.

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