Buffalo Chicken Mac and Cheese


Here is a really tasty dish that turns pasta and chicken into a whole meal. This is our go to recipe when we have leftover roasted chicken. I really love this dish using grilled chicken also when we have leftover grilled boneless chicken but rotisserie chicken work just fine too. Either way you will be asked to make this again and again for all those buffalo chicken fans!

Buffalo Chicken Mac and Cheese

6 tablespoons unsalted butter, divided
Salt, pepper and cayenne to taste
1/2 pound baby shells or elbow macaroni
1 1/2 cups shredded boneless chicken (I used a rotisserie chicken)
1 clove garlic, minced
3/4 cup Frank's hot sauce, divided
2 tablespoons flour
1 teaspoon dry mustard powder
1 cup milk or half and half
1/4 cup heavy cream
1 1/4 cup  shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1/3 cup sour cream
1/2 cup panko bread crumbs or ritz crackers crushed
1/2 cup crumbled bleu cheese

granulated garlic 

Instructions:


Preheat oven to 350 degrees and grease a large casserole dish.
Bring a pot of water to a boil, season with salt, and add the pasta and cook until al dente.
Drain and set aside.
In the meantime, in a large skillet over medium high heat, melt 2 tbsp. of butter and stir in the
chicken and garlic. Cook for a couple minutes then add 1/4 cup of the hot sauce and mix it all
together until well combined. Put the chicken mixture in a bowl and set aside.
Melt 2 tbsp. butter in the skillet over medium heat and whisk in the flour and mustard powder
until smooth. Then whisk in the milk and cream and add the remaining 1/2 cup of hot sauce
and stir until thick. Whisk in the cheddar and pepper jack cheese until melted and smooth then whisk in the sour cream until all evenly blended.

In the buttered baking dish, spread half of the macaroni in the bottom of the dish then top
with the buffalo chicken mixture and then the remaining macaroni. Pour on the cheese sauce evenly on top.
Put the remaining 2 tbsp. of butter in a small bowl in the microwave to melt. Stir in the panko, sprinkle granulated garlic over the top (or if using the crackers ) then add the  bleu cheese over the macaroni.


Bake for ­40 minutes or until browned and bubbly. I like to broil it a few seconds to get really brown on top.

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