Wednesday, April 21, 2010

Buffalo Chicken Mac and Cheese

As I have mentioned before mac and cheese is one of our favorite foods. So when I was reading Food Network Magazine from this month and found this recipe, Denis and I knew we had to make it immediately!
Buffalo Chicken Mac and Cheese
Food Network Magazine - April 2010
Serves 6 to 8


7 tablespoons unsalted butter, plus more for greasing the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
1 stalk celery, finely chopped
3 cups shredded rotisserie chicken ( we bought 2 rotisserie chickens to be safe, and 3 cups ended up using almost 1 1/2 chickens)
2 garlic cloves, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1 inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley


1. Preheat the oven to 350 degrees and butter a 9 x 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.

2. 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.

3. 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 suace and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

4. Spread half of the macaroni mixture in the prepared baking dish, then top with the chicken mixture and remaining macaroni. Pour the cheese sauce evenly on top.

5. 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 (we found 40 minutes was best). Let rest 10 minutes before serving.

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