Buffalo Chicken Mac and Cheese
Buffalo chicken mac and cheese is a great way to gussy up your favorite comfort food and make it a hearty meal!
Ingredients
For the Pasta
- 1 tbsp kosher salt, for the pasta water
- 8 ounces elbow macaroni
For the Chicken
- 3 tbsp unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 3 cups shredded cooked chicken, (a rotisserie chicken is ideal)
- ⅓ cup buffalo wing sauce
- Butter, for the baking dish
For the Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- ¼ cup buffalo wing sauce
- 2 cups mild cheddar cheese, or cheddar jack (8 ounces)
- 1 cup pepper jack cheese, (4 ounces)
- ½ cup sour cream
- ½ tsp freshly ground black pepper
- Kosher salt, to taste
For the Topping
- 1 cup panko crumbs
- 1 tbsp finely chopped parsley
- 3 tbsp melted butter
- ¼ cup crumbled blue cheese or shredded Parmesan
Instructions
- Following the package directions, cook the macaroni in boiling salted water to al dente. Drain and set aside.1 tbsp kosher salt | 8 ounces elbow macaroni
- Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook for 3 to 4 minutes or until the vegetables are softened. Add the garlic and cook for 1 more minute. Stir in the chicken and 1/3 cup of wing sauce. Remove from the heat and set aside.3 tbsp unsalted butter | 1 cup chopped onion | 1 cup chopped celery | 2 cloves garlic | 3 cups shredded cooked chicken | 1/3 cup buffalo wing sauce
- Heat the oven to 375°F and grease a 2 1/2-quart baking dish.Butter, for the baking dish
- Heat 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk and 1/4 cup of wing sauce, stirring as you cook until thickened. Add cheddar and pepper jack cheeses and freshly ground black pepper. Taste and add salt, if needed. Stir until well blended, and the cheese is melted.3 tbsp unsalted butter | 3 tbsp all-purpose flour | 2 1/2 cups whole milk | 1/4 cup buffalo wing sauce | 2 cups mild cheddar cheese | 1 cup pepper jack cheese | Kosher salt | 1/2 tsp freshly ground black pepper
- Stir the drained macaroni and chicken mixture into the cheese sauce along with the sour cream. Transfer to the prepared baking dish.1/2 cup sour cream
- Combine the panko crumbs, chopped parsley, and 3 tablespoons of melted butter in a small bowl. Sprinkle over the macaroni mixture.1 cup panko crumbs | 1 tbsp finely chopped parsley | 3 tbsp melted butter
- Sprinkle blue cheese or Parmesan over the crumbs.1/4 cup crumbled blue cheese or shredded Parmesan
- Bake the casserole for 25 minutes or until the topping is golden brown and the filling is bubbling around the edges. Let the casserole rest for 10 minutes before serving. Enjoy!
Nutrition
Calories: 818kcalCarbohydrates: 48gProtein: 43gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 180mgSodium: 1373mgPotassium: 595mgFiber: 3gSugar: 9gVitamin A: 1479IUVitamin C: 3mgCalcium: 636mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!