BUFFALO MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, all purpose flour, whole milk, shredded mild cheddar cheese, kosher salt, macaroni, shredded sharp cheddar cheese, shredded rotisserie chicken, Frank's® RedHot® Buffalo Wings Sauce, celery, ranch dressing, crumbled blue cheese, red onion, scallion
Provided by Frank's RedHot
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1068 calories, Carbohydrate 92 grams, Fat 47 grams, Fiber 3 grams, Protein 65 grams, Sugar 7 grams
BUFFALO MAC & CHEESE PIZZA
Everyone gets their favorite when you serve up the flavors of mac and cheese, pizza and Buffalo wings-all in one dish!
Provided by My Food and Family
Categories Macaroni & Cheese
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Prepare Dinner as directed on package.
- Place pizza crust on pizza pan; sprinkle with half the shredded cheese. Cover with Dinner, remaining shredded cheese, celery and carrots.
- Bake 8 to 10 min. or until edge of crust is lightly browned and cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 780 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 7 g, Protein 12 g
BUFFALO MAC 'N' CHEESE
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
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
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g
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