Buffalo Mac N Cheese Recipes

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.

BAKED BUFFALO CHICKEN MAC AND CHEESE

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.

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:

• 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 MAC 'N' CHEESE RECIPE BY TASTY

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!

BUFFALO MAC 'N' CHEESE

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 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.