Buffalo Chicken Mac Cheese With Bacon Recipe 475

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

BUFFALO CHICKEN MAC & CHEESE WITH BACON RECIPE - (4.7/5)

Steps:

• Preheat over to 350. Generously butter a casserole dish (9x13 is too big, so something a bit smaller). 1. In a large and deep skillet, saute the bacon until nice and crisp. Remove with slotted spoon to drain on a paper towel. Pour off the drippings, reserving 1 tablespoon. 2. In the reserved drippings over medium heat, saute the diced onion until caramelized - about 10 minutes. 3. Add the butter to the skillet and stir until melted. Sprinkle in the flour and using a whisk, stir around for several minutes. 4. Slowly pour in the milk, whisking constantly. Continue to stir over medium heat until thickened. 5. Add the hot sauce and stir to combine. Add the cheddar cheese and stir until the cheese is melted. Add the blue cheese. 6. Add the pasta to the skillet and stir until the pasta is evenly coated with the cheese sauce. Stir in the chicken and reserved bacon. 7. Pour into the prepared casserole and sprinkle with the reserved cheddar and blue cheese. Bake until bubbly, ~25-30 minutes.

BUFFALO CHICKEN MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
• Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.
• Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.
• Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
• Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
• Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.
• Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).
• Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
• Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired.

BUFFALO-CHICKEN MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted 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.
• Melt 2 tablespoons butter in a saucepan 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 rest 10 minutes before serving.

QUICK AND EASY BUFFALO CHICKEN MAC & CHEESE

Steps:

• Prepare macaroni and chicken strips per package instructions.
• Dice chicken and mix into macaroni.
• Add 1-2 tablespoons buffalo sauce (such as Frank's) to taste.
• Stir well and serve hot.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Heat oven to 425ºF.
• Prepare dinner in large saucepan as directed on package.
• Toss chicken with wing sauce; stir into Dinner. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with shredded cheese.
• Bake 5 to 10 min. or until cheese is melted. Sprinkle with onions.

BAKED BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
• Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta 9 minutes. Drain and return to pot.
• Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, then add flour and whisk to combine. Cook 1 minute. Slowly add milke and whisk until combined and no clumps remain. Simmer, stirring constantly, until thickened, 2 minutes. Add cream cheese 1 tablespoon at a time and stir until melted and combined. Add Frank's and ranch seasoning and stir until combined.
• Add chicken, chives, and cooked macaroni to skillet and stir until pasta is completely coated. Top with a layer of cheddar and bake until melted and golden, 15 minutes.

MAC AND CHEESE WITH BUFFALO CHICKEN

Steps:

• For chicken:
• Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
• Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.
• For macaroni:
• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.
• Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
• Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
• Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.