Buffalo Chicken Macaroni and Cheese
Buffalo Chicken Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter, divided
- 1 cup Panko bread crumbs
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley leaves
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup Frank's Red Hot, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 cups milk
- 1/2 cups heavy cream
- 1 pound (3 1/2 cups) sharp cheddar cheese, cut into 1-inch cubes
- 8 ounces (2 cups) pepper jack cheese, shredded
- 2/3 cup sour cream
Instructions
- 1
Preheat the oven to 350 degrees F. Lightly oil a 3-quart baking dish or coat with nonstick spray.
- 2
In a large pot of boiling salted water, cook pasta until al dente, about 7 minutes; drain well.
7 min - 3
In a large bowl, combine 2 tablespoons melted butter, Panko, blue cheese and parsley; set aside.
- 4
Melt 2 tablespoons butter in a large saucepan over medium heat.
- 5
Add the chicken and garlic and cook until fragrant, about 2 minutes.
2 min - 6
Stir in 1/2 cup Frank's Red Hot; simmer until slightly thickened, about 1 minute. Transfer to a plate.
1 min - 7
Melt remaining 2 tablespoons butter in the saucepan. Stir in the flour and mustard with a wooden spoon until smooth, about 1 minute.
1 min - 8
Gradually whisk in both the milk and cream, adding the remaining 1/4 cup Frank's Red Hot. Cook, whisking constantly, until the sauce has begun to thicken, about 2 minutes.
2 min - 9
Whisk in the cheddar and pepper jack cheeses until smooth, about 2-3 minutes.
2.5 min - 10
Whisk in the sour cream until smooth, about 30 seconds.
- 11
Spread half of the macaroni in the prepared baking dish.
- 12
Top with the chicken mixture.
- 13
Top with remaining macaroni.
- 14
Pour the cheese sauce evenly over the macaroni.
- 15
Sprinkle the bread crumb topping evenly over the top.
- 16
Place into oven and bake for 35-40 minutes, or until golden brown.
37.5 min - 17
Let cool for 10 minutes before serving.
10 min
