Buffalo Chicken Mac and Cheese

Course Main Course, Side Dish

Cuisine American, Southern

Keyword buffalo-chicken-mac-and-cheese, buffalo-chicken-recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 736kcal

Ingredients

1 pound elbow macaroni
3 cups chopped rotisserie chicken (bite-sized pieces)
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese or monterey jack cheese
1/2 cup salted or unsalted butter plus 2 Tbsp to dot the top before baking
1 bunch green onions thinly sliced
1 rib celery diced
1/3 cup all purpose flour
1 tsp garlic salt
1 tsp black pepper
4 1/3 cups whole milk
2/3 cup buffalo sauce plus additional for serving
4 oz chive and onion cream cheese softened
1 1.0 oz packet ranch seasoning mix
1/2 cup bleu cheese crumbles plus additional for garnishing
bottled ranch dressing

Instructions

Preheat oven to 350F. Spray a 13x9-inch baking dish with cooking spray; Set aside.
Mix together the cheddar and pepper jack cheese. Set aside.
Cook the macaroni in salted water per the package directions until al dente. Drain well and set aside.
Melt butter in a 6 quart Dutch oven or heavy bottomed pot over medium heat. Add celery and green onions. (reserve some green onions for garnishing.) Cook for 2 minutes or just until beginning to soften. (Using a large pot will double as the mixing bowl.)
To the butter, whisk in flour, garlic salt and black pepper. Cook stirring constantly for 1 minute.
Gradually whisk in milk. Increase the heat to medium-high and bring to a gentle boil, stirring constantly. Once the sauce bubbles, immediately lower the heat to low. Let simmer uncovered gently bubbling for 3-5 minutes, stirring occasionally to prevent sticking.
To the pot add the hot sauce, cream cheese, dry ranch seasoning and 2 cups of the shredded cheese mixture. Stir until cheese is melted and mixture is smooth. Remove from the heat.
To the Dutch oven add cooked macaroni, chopped chicken and bleu cheese crumbles. Stir gently to coat well.
Pour half of the macaroni mixture into the baking dish. Sprinkle with 1 cup of the remaining shredded cheese. Repeat pouring the macaroni mixture and sprinkle the top with the final cup of shredded cheese. Dot the top with butter. (about 2 Tbsp)
Bake, uncovered, for 35-45 minutes or until the top is golden and it's bubbly around the edges.
Let stand 5 minutes then serve drizzled with additional hot sauce, ranch dressing, bleu cheese crumbles and garnished with green onions.

Notes

Pasta: You could use another shape of pasta that's similar in size to elbow macaroni. Medium shells, penne rigate, bow tie pasta or similar.

Protein: You could add 4 slices of crispy crumbled bacon to the macaroni for a smoky flavor.

Buffalo Sauce: You can use a your favorite buffalo wing sauce in the macaroni and cheese and for drizzling on top.

Cheese: You can use monterey jack cheese in place of pepper jack cheese for less spice.

Optional Topping: If you'd like to add a breadcrumb topping, toss together 2/3 cup panko breadcrumbs with one tablespoon of melted butter and sprinkle it one top before baking.

Sour Cream: If your prefer a way to cool down the spice, top your serving with a dollop of creamy sour cream.

Garnishes: I finish the top of this mac and cheese with a drizzle of ranch dressing and a sprinkling of green onions. You could use chives or parsley, instead.

Nutrition