Buffalo Chicken 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.

BUFFALO CHICKEN MAC 'N' CHEESE

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 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 CHICKEN MAC-N-CHEESE

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.