Buffalo Chicken Macaroni and Cheese
adapted from Food Network Magazine
- Kosher salt
- 1 pound elbow macaroni
- 5 Tbsp unsalted butter, divided
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup Frank's Buffalo Wing Sauce, divided
- 2 Tbsp all-purpose flour
- 2 tsp dry mustard
- 2-1/2 cups half-and-half
- 3 cups (24 oz) extra sharp cheddar cheese, shredded
- 2/3 cup sour cream
- 1/2 cup crumbled bleu cheese or gorgonzola
Preheat oven to 350 degrees and spray a 9 x 13 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.
Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. 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 cheese, then whisk in the sour cream until smooth.
Mix together chicken, pasta and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle bleu cheese or gorgonzola over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
CONNECT WITH PLAIN CHICKEN