BUFFALO MACARONI AND CHEESE BITES
In this vegetarian Buffalo-style appetizer, macaroni and cheese get heated up with Louisiana-style hot sauce, then breaded and baked. These tasty nibbles are served with blue cheese dressing. -Ann Donnay, Milton, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter., Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight., Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet., Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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 CHICKEN MAC 'N' CHEESE
Provided by Eddie Jackson
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
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 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
ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: bacon, garlic, panko breadcrumbs, fresh chives, fresh parsley, butter, flour, evaporated milk, salt, pepper, dry mustard powder, cayenne pepper, macaroni, cheddar cheese, gruyère cheese, colby jack cheese, smoked gouda cheese, provolone cheese, shredded mozzarella cheese, shredded cheddar cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
- Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
- In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
- Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
- Add the pasta to the sauce and stir to combine.
- Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
- Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
- Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
- Serve with a sprinkle of the bread crumb mixture for added flavor!
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 63 grams, Fat 33 grams, Fiber 1 gram, Protein 34 grams, Sugar 11 grams
EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley
Provided by Matthew Johnson
Categories Sides
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot on medium-high heat, gently heat the milk to a simmer.
- Add in the elbow macaroni. Cook until the pasta is tender.
- Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
- Sprinkle with parsley and serve!
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 2 grams, Protein 32 grams, Sugar 12 grams
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.
BUTTER CHICKEN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: butter, chicken, salt, pepper, onion, plain flour, milk, butter chicken sauce, mozzarella cheese, cheddar cheese, elbow pasta, mozzarella cheese, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter in a large skillet over medium high heat until melted.
- Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
- Add the onion and fry for 2 minutes.
- Stir in the flour.
- Gradually whisk in the milk.
- Whisk in the butter chicken sauce.
- Whisk in the mozzarella and cheddar cheese.
- Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
- Sprinkle on some more cheese on top.
- Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
- Garnish with coriander.
- Enjoy!
Nutrition Facts : Calories 1054 calories, Carbohydrate 51 grams, Fat 57 grams, Fiber 2 grams, Protein 82 grams, Sugar 9 grams
BASIC MAC AND CHEESE RECIPE BY TASTY
Here's what you need: velveeta cheese, milk, dried elbow macaroni, kosher salt, freshly ground black pepper
Provided by Next Level Chef on Fox
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Add the cubed Velveeta, milk, and hot cooked pasta to a large pot and cook over medium-low heat, stirring constantly, until the cheese is melted and the sauce is smooth. Stir in the salt and pepper.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 57 grams, Fat 4 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
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