Buffalo Chicken Mac and Cheese

A great twist on mac and cheese.
-- Serves
SKILL LEVEL 8 to 10 servings
1 pound elbow macaroni, cooked according to package directions
1/4 cup Fleischmann's® Corn Starch
4 cups milk
1/2 teaspoon salt
1/4 teaspoon white ground pepper
2 cups (8 ounces) shredded pepper jack cheese
2 cups (8 ounces) shredded sharp cheddar cheese
3 tablespoons butter, unsalted
1 yellow onion, small, chopped
2 celery stalks, chopped
3 cups rotisserie chicken, shredded
3/4 cup hot sauce (preferably Franks)
1 cup panko
1/2 cup blue cheese, crumbles
2 tablespoons fresh parsley, chopped

Preheat oven to 350°F.

Spray 3-quart casserole dish or 13 x-9 inch pan with cooking spray.

In a small skillet over medium-high heat melt 3 tablespoon butter. Add onion, celery cook until soft, about 5 minutes. Stir in shredded cooked chicken and cook for 2 minutes, add 1/2 cup Frank's hot sauce reduce heat cook for 1 minute.  Remove from heat and set aside.

Combine corn starch and milk in a medium saucepan. Add salt and pepper. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. gradually add cheddar cheese, pepper jack cheese and stir until melted. Add cooked pasta and remaining 1/4 cup Frank's hot sauce and mix well.

Spread half of the pasta mixture into casserole dish, add chicken mixture, and top with remaining pasta mixture. Mix the panko, blue cheese and parsley together and sprinkle over the macaroni and bake until bubbly, 30 to 35 minutes. Let rest 15 minutes before serving.

Total Time
Bake Time 30 to 35 minutes

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