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Buffalo Chicken Mac & Cheese Recipe

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This recipe for Buffalo Chicken Mac & Cheese is from Elizabeth's 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!



1 pound dried elbow macaroni
5 ounces crumbled blue cheese (about 1/4 cups)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 cup TABASCO brand Buffalo Style Hot Sauce
3/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces cooked chicken, cut into 1/2 inch pieces
3 cups whole milk
6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)
1/2 cup chopped green onion
1/2 cups Panko bread crumbs
6 ounces shredded mild Cheddar cheese (about 1/2 cups)

Preheat oven to 350F. Cook macaroni to al dente according to package
instructions and drain.

Meanwhile, melt butter in a large heavy saucepan over medium-low heat.
Stir in flour, salt, and pepper and cook 1 to 2 minutes. Whisk in milk and
cook over medium heat until thickened and bubbly, stirring constantly.

Reduce heat to low and stir in cheeses until melted. Add TABASCO
Buffalo Style Sauce, chicken, green onion, macaroni, and additional salt
and pepper to taste; mix well.

Spoon into an ungreased 2-quart casserole dish and top with bread
crumbs. Bake for 25 to 30 minutes or until heated to an internal
temperature of 165F.

Number Of Servings:
Number Of Servings:




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