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Buffalo Chicken Macaroni and Cheese Recipe

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This recipe for Buffalo Chicken Macaroni and Cheese is from Our Family's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
7 Tbsp unsalted butter
1 lb (16 oz) elbow macaroni
3 cups shredded rotisserie chicken
2 cloves garlic minced
3/4 cup buffalo wing sauce (preferably Frank's)
flour (add until smooth)
2 tsp dry mustard
2 1/2 cups half and half
1 lb yellow sharp cheddar cheese cut into cubes
8 oz pepper jack cheese cut into cubes
2/3 cup sour cream
2 Tbsp ranch drsg
bread crumbs (for topping)

Directions:
Directions:
Preheat oven to 350º and spray a 9x13 baking dish with cooking spray. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 7 minutes. Drain.
Melt 3 Tbsp butter in large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce nd simmer until slightly thickened about 1 more minute.
Melt 2 Tbsp butter in separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half and half and add 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.
Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine. Put in baking dish. Pour 2 Tbsp of ranch drsg over the top and then sprinkle with bread crumbs over the top.
Bake 30-40 minutes. Let rest 10 minutes before serving.

 

 

 

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