Found this recipe on Noble Pig’s website the other day and thought it sounded quite interesting and yummy. Figured I would give it a whirl. There are a couple of things I would change for next time though. One being, I would use mild cheddar instead of the sharp cheddar. I feel that sharp cheddar is too over powering and I just don’t like the flavour of it. Second change would be using less cheese. I did use less macaroni than the recipe called for so maybe that was my problem. Overall I think this would be a good dish to take for a family or work pot luck.
Buffalo Chicken Mac and Cheese:
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 pound chicken breast, chopped in bite size pieces
- 5 cloves garlic, crushed
- 3/4 cup Frank’s Buffalo Wing Sauce, divided
- 2 Tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2-1/2 cups half-and-half
- 1 pound extra sharp cheddar cheese, shredded
- 8 ounces pepper jack cheese, shredded
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees and butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Melt 3 Tablespoons butter in a large skillet over medium heat. Add the chopped chicken breast and brown. Add the onion, celery and garlic and cook until soft, about 5 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 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 cheddar and pepper jack cheeses, then whisk in the sour cream until nice and smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly all over, about 30 to 40 minutes. Let rest 10 minutes before serving.
Add more wing sauce, parsley and blue cheese on top if you desire.
Adapted from Noble Pig.