Monday, June 24, 2013

Buffalo Chicken Macaroni & Cheese {4th of July Dish}

A few weeks ago, I made this dish for a friend, Jen, who recently welcomed her first son, Henry James<3
Jen and her family loved this mac and cheese and it's one of Andrew's favorites; it is absolutely delicious.  It takes a good 40ish minutes to prepare- but it's so worth it!  

It can make a wonderful 4th of July dish!!

Buffalo Chicken Macaroni & Cheese
Receipe adapted from Food Network

You Need:
Cooking Spray
7 tablespoons unsalted butter
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken (usually half of a rotisserie chicken)
2 cloves garlic, minced
3/4 cup hot sauce 
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes or shredded cheese
8 ounces pepper jack cheese, shredded 
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons parsley


Few of the ingredients
Do this:


  • Preheat the oven to 350 degrees F and spray a 9-by-13-inch baking dish with cooking spray.  Bring a large pot of  water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  • Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. 
  • Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. 
  • In another saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. 
  • Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. 
  • Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. 
  • Pour the cheese sauce evenly on top. 
  • Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
  • Let sit 10 minutes before serving.
  • ENJOY!!!
I don't know how to cook without my kitchen looking like a disaster!


Right before it goes in the oven!

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