Best Buffalo Chicken Mac Cheese With Bacon Recipe 475 Recipes

BUFFALO-CHICKEN MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. 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. Add the onion and celery and cook until soft, about 5 minutes. 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 cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

BAKED BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
• Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

BUFFALO CHICKEN MAC & CHEESE WITH BACON RECIPE - (4.7/5)

Steps:

• Preheat over to 350. Generously butter a casserole dish (9x13 is too big, so something a bit smaller). 1. In a large and deep skillet, saute the bacon until nice and crisp. Remove with slotted spoon to drain on a paper towel. Pour off the drippings, reserving 1 tablespoon. 2. In the reserved drippings over medium heat, saute the diced onion until caramelized - about 10 minutes. 3. Add the butter to the skillet and stir until melted. Sprinkle in the flour and using a whisk, stir around for several minutes. 4. Slowly pour in the milk, whisking constantly. Continue to stir over medium heat until thickened. 5. Add the hot sauce and stir to combine. Add the cheddar cheese and stir until the cheese is melted. Add the blue cheese. 6. Add the pasta to the skillet and stir until the pasta is evenly coated with the cheese sauce. Stir in the chicken and reserved bacon. 7. Pour into the prepared casserole and sprinkle with the reserved cheddar and blue cheese. Bake until bubbly, ~25-30 minutes.

BUFFALO CHICKEN MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
• Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.
• Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.
• Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
• Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
• Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.
• Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).
• Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
• Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired.