Tuesday, April 19, 2011
Buffalo Chicken Mac n' Cheese
Posted by Allison @ Quaint Oaks
First, I bought a family size rotisserie chicken and shredded it up. I saved the legs for our lunches. I also took this opportunity to cook up 1 pound of elbow macaroni.
Then, I melted 3 tbsp of butter and cooked 1 small chopped onion and about 3 stalks of celery.
Once the onions and celery were softened, I added 3 cloves of mined garlic and the shredded chicken. After it all heated through, I added 1/2 cup of Frank's wing sauce, stirred, and transferred to a bowl.
In the same pan, I melted 2 more tablespoons of butter. Careful not to burn it! At this point the pan is pretty hot and the hot sauce residue can burn. I added 2 tbsp flour and 2 tsp of dry mustard and stirred it until it turned into a paste...cue panic attack! I added 2 1/2 cups of half and half and whisked. Then I added about 1/4 cup of more hot sauce and continued to whisk. Once this thickened (continue panic attack), I added 1 pound...yes 1 pound...of shredded cheddar cheese and 8 oz. of shredded pepper jack cheese. I whisked this until it got smooth. I didn't looove the texture, but I added 2/3 cup of sour cream to loosen it up.
Into a 9x13 buttered baking pan, I added half of the macaroni, all of the chicken mixture, the rest of the macaroni, and topped with all of that thick and creamy cheese sauce. In a separate bowl, I mixed together 1 cup of panko breadcrumbs, 2 tbsp of melted butter, 1/2 cup of blue cheese crumbles, and about 2 tbsp of chopped parsley. Then I topped off my delicious mac n' cheese!
This went into the oven for about 40 minutes until the panko got brown and crispy and the cheese was nice and bubbly. I even topped it off with some more buffalo sauce for color and Ian's passion for hot and spicy food.
PS...these pictures are awful! The picture does not accurately represent the how amazing this meal actually was.