Monday, June 6, 2011

Buffalo Chicken Mac n Cheese

When I found this recipe online I knew I had to try it. Buffalo Chicken Mac n Cheese. I mean come on...what's not to love?! So this weekend we gave it a try & it was delicious! I made a huge batch so I have eaten it for lunch almost everyday since but I don't mind one bit! [I love leftovers. Especially pasta left overs.]

The recipe looks a little overwhelming. Its just because their is a lot you have to do at the same time. I'm not gonna lie. It got a little stressed out when making it. BUT my sweet husband came to the rescue and helped me out. It was SO much easier with two cooks! So grab a friend or your sweetie and give this recipe a try :)

Buffalo Chicken Mac n Cheese
7 tablespoons butter
kosher salt
1 pound elbow macaroni
1 small onion, 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, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
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.

My hot hubby giving me a hand in the kitchen ;)
Rich & yummy cheese sauce! 
Buffalo chicken mixture
Finished product! Right out of the oven!
The panko/blue cheese topping makes the most amazing crust on top!
Perfect with some green beans & a sister schubert roll :) 
[We pretty much eat sister schubert rolls with EVERY meal :)]
Mmmm mmm. Cheesy, awesome GOODness!

MAKE YOU SOME! :)

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