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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Buffalo Macaroni and Cheese Recipe

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This recipe for Buffalo Macaroni and Cheese is from The Howland Baptist Church Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


7 T. unsalted butter
1 lb. elbow macaroni
1 sm. onion, finely chopped
2 stalks celery, finely chopped
3 c. rotisserie chicken, shredded
2 tsp. garlic, minced
3/4 c. hot sauce (preferably Frank's)
2 T. all-purpose flour
2 tsp. dry mustard
2 c. half-and-half cream
2 c. sharp cheddar cheese, shredded
1 c. pepper jack cheese, shredded
2/3 c. sour cream
1 c. Panko (Japanese breadcrumbs)
1/2 c. blue cheese, crumbled
salt and pepper
parsley (fresh or dry)

Preheat oven to 350 and butter a 9 x 13 in. baking dish. Bring a large pot of salted water to a boil; add pasta and cook until al dente, about 7 minutes. Drain. Meanwhile, melt 3 T. butter into a large skillet over medium heat. Add onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook for another 2 minutes, then add 1/2 c. hot sauce and simmer until slightly thickened, about 1 minute. Melt 2 T. butter into a saucepan over med. heat. Stir in flour and mustard with wooden spoon until smooth. Whisk in half-and-half cream, then add remaining hot sauce; 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 into the prepared baking dish. Top with the chicken mixture, then the remaining macaroni. Pour the cheese sauce evenly over the top. Put the remaining 2 T. of butter into a med. microwave-safe bowl and microwave until melted. Add the Panko breadcrumbs to the butter and stir in the blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.




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