Buffalo Mac 'n Cheese


  • 1lb Elbow Macaroni
  • 3 Chicken Breasts
  • 2tbsp All-Purpose Flour
  • 1cup Bread Crumbs
  • 2tsp Dry Mustard
  • 7tbsp Butter
  • 2 1/2cup Half-And-Half
  • 2/3cup Sour Cream
  • 3/4cup Hot Sauce
  • 1lb Sharp Cheddar shredded
  • 8oz Pepper Jack shredded
  • 1/2cup Blue Cheese crumbled
  • 1 Small Onion diced
  • 2 Stalks Celery finely sliced
  • 2 Cloves Garlic minced
  • 2tbsp Fresh Parsley chopped


  1. Preheat Oven to 350°F. Butter a 9-by-13 inch baking dish.
  2. Boil macaroni in a large pot of salted water, about 7min. Drain and return to pot.
  3. Place chicken in a saucepan with enough water to cover. Bring to a boil on high heat. Boil for 10 minutes or until cooked through. Shred with forks.
  4. Melt 3tbsp butter in a large skillet over medium heat. Add onion and celery and cook until soft, about 5min.
  5. Stir in the chicken and garlic, cook 2min, then add 1/2cup hot sauce and simmer until slightly thickened, about 1min.
  6. Melt 2tbsp butter in a saucepan over medium heat. Stir in flour and mustard with a wooden spoon until smooth. Whisk in half-and-half, then add remaining 1/4cup of hot sauce and stir until thick, about 2min. Wisk in cheddar and pepper jack, then whisk in sour cream until smooth.
  7. Pour cheese mixture into pot of cooked macaroni, stir to combine.
  8. Spread half of macaroni and cheese mixture into baking dish, layer chicken on top, then cover with remaining macaronic and cheese mixture.
  9. Melt remaining 2tbsp butter in microwave. Stir in bread crumbs, blue cheese, and parsley. Spread over baking dish.
  10. Bake 30-40min, rest 10min before serving.