Buffalo Chicken Mac And Cheese Recipe

ingredients

Chicken
2 chicken breasts
1 cup buttermilk
2 tablespoons hot sauce

Macaroni
1 pound elbow macaroni noodles, cooked and drained
4 tablespoons butter, divided
1/2 cup onion, chopped
1/3 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dry mustard
2 tablespoons flour
1 cup 2% milk
1 cup half and half
1 cup sour cream
3/4 cup buffalo wing sauce, divided
1 pound cheddar cheese, shredded
8 ounces pepper jack cheese, shredded

Topping
1 cup panko bread crumbs
2 tablespoons butter
1/3 cup crumbled blue cheese
2 tablespoons fresh parsley, minced
Blue Cheese salad dressing for drizzling over top

directions

Marinade the chicken in the buttermilk and hot sauce overnight. Drain.

Preheat oven to 350 degrees F.

In a grill pan over high heat, grill the chicken breasts until the juices run clear, about 5 minutes on each side depending on thickness of chicken. Chop the chicken into bite size chunks, cover to keep warm and set aside.

Melt half the butter in a dutch oven over medium heat. Add the onions and celery and cook for 4 minutes, or until the celery is soft and the onions are translucent. Add the garlic, remaining butter and 1/4 cup of the buffalo sauce, stir to coat the celery and onions.

Sprinkle in the dry mustard and flour and stir well with a whisk. When the flour is fully combined, pour in the milk and half and half, whisking constantly. Then whisk in the remaining hot sauce and sour cream. Bring to a light simmer, continuing to whisk. Stir in the cheese until smooth and melted. Add the chicken and stir to combine. Remove from heat.

Topping: In a small bowl melt the butter. Add the panko, blue cheese, and parsley and stir.

Sprinkle the panko mixture over top of the mac and cheese. Bake at 350 degrees F for 25-30 minutes.

Drizzle with blue cheese dressing to serve.

nutrition data

Nutritional data has not been calculated yet.