Buffalo Chicken Mac N Cheese

Buffalo Mac & Cheese

Serves 8-10

Ingredients

  • 16 oz penne pasta, cooked and drained
  • 1 tbsp olive oil
  • Buffalo Chicken Mixture
  • 4 tbsp butter
  • 1 onion medium, chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup Fool’s Paradise
  • 4 cups rotisserie chicken or diced, cooked chicken breast
  • Cheese Sauce
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 1/2 cups half and half
  • 2 tbs Fools Paradise
  • 1 tbsp dijon mustard
  • 5 cups cheddar cheese shredded
  • 5 cups mozzarella cheese shredded
  • 1 cup sour cream

Topping

  • 1 cup Panko bread crumbs
  • 2 tbsp butter melted
  • 1/2 cup bleu cheese crumbles
  • 1/4 cup parsley chopped loosely packed

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl mix together 2 tablespoons of melted butter, Panko breadcrumbs, bleu cheese crumbles and chopped parsley. Set aside.
  3. In a large stock pot boil pasta in salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
  4. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and celery, cooking for 5 minutes. Add the garlic, salt and pepper and cook another 2 minutes. Add the hot sauce and cut chicken, stirring to combine. Cook another 2-3 minutes until sauce thickens slightly. Set aside.
  5. In same skillet melt remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for a minute. Add the half and half and whisk to mix thoroughly. Whisk in the hot sauce, mustard. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken.
  6. Add the sour cream, both cheddar and mozzarella cheeses, stirring to melt in the sauce. Sauce should be smooth.
  7. Pour cooked penne macaroni into a 13x9" casserole dish coated with cooking spray. Add the chicken mixture and pour cheese sauce over all. Stir to mix in completely.
  8. Cover with aluminum foil and bake for 40 minutes.
  9. Remove aluminum foil, sprinkle crumb topping over top and bake uncovered for another 10 minutes or until top is golden brown and crunchy.
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