Buffalo Chicken Macaroni And Cheese Recipes

BUFFALO CHICKEN MACARONI AND CHEESE

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.

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 MAC AND CHEESE

Steps:

• Cook macaroni according to package directions.
• While macaroni is cooking, pour ⅓ cup buffalo sauce on top of the shredded chicken and mix well.
• When macaroni is done cooking, drain and in the same pot, over medium heat, melt the butter and whisk in the flour, cooking for about one minute, stirring constantly.
• Add in the milk, cheddar, Monterey Jack cheese.
• Stir frequently until the cheese has completely melted into a sauce.
• Add the salt and pepper to taste.
• Combine cooked macaroni and shredded chicken in the pan with the sauce.
• Serve warm topped with freshly chopped parsley and blue cheese crumbles.

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 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.