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Buffalo-Chicken Macaroni and Cheese Recipe

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This recipe for Buffalo-Chicken Macaroni and Cheese, by , is from Stewart /Campbell Clan FAMILY COOKBOOK , 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!

Lilly Bachman


7 tbsp. butter
1 pound elbow macaroni
1 small onion chopped
2 stalks celery chopped
3 cups cooked shredded chicken (store bought or make your own)
2 cloves garlic minced
3/4 cup buffalo sauce
2 tbsp. flour
2 1/2 cups half and half
1 pound shredded cheddar cheese
8 ounces shredded pepper jack cheese
2/3 cups sour cream
1 cup panko bread crumbs
2 tablespoons parsley

1/2 cup crumbled blue cheese (optional)

Preheat oven to 350 Butter a 9 by 13 inch baking dish.

Cook pasta by package direction to al dente, drain and set aside

Melt 3 tbsp. of butter in large skillet (frying pan) over medium heat. Add onion and celery cook until soft(about 5 minutes). Stir in chicken and garlic cook another 2 minutes, then add 1/2 cup buffalo sauce and simmer until slightly thickened, about one minute. Set aside

Melt 2 tbsp. of butter over medium heat in large sauce pan. Stir in flour and mix with wooden spoon until smooth. Whisk in half and half, then add 1/4 cup buffalo sauce and stir until thick (about 2 minutes) Whisk in cheeses then whisk in sour cream. Whisk until smooth.

Spread half of the macaroni into prepared baking dish, top with chicken mixture, then add the rest of the macaroni. Carefully pour the cheese sauce over the top.

Microwave the last 2 tablespoons of butter, add the panko bread crumbs and parsley. Sprinkle over the macaroni and bake. Note: at this point. if you want blue cheese add it to this mixture.

Bake for 45 minutes, let it rest for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
This is a great recipe for a large gathering.




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