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
- 8oz Pepper Jack
- 1/2cup Blue Cheese
- 1 Small Onion
- 2 Stalks Celery
- 2 Cloves Garlic
- 2tbsp Fresh Parsley
- Preheat Oven to 350°F. Butter a 9-by-13 inch baking dish.
macaroni in a large pot of salted water, about 7min. Drain and return to pot.
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.
- Melt 3tbsp
butter in a large skillet over medium heat. Add
onion and celery and cook until soft, about 5min.
- Stir in the
chicken and garlic, cook 2min, then add 1/2cup
hot sauce and simmer until slightly thickened, about 1min.
- 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.
cheese mixture into pot of cooked
macaroni, stir to combine.
- Spread half of
macaroni and cheese mixture into baking dish, layer
chicken on top, then cover with remaining
macaronic and cheese mixture.
- Melt remaining 2tbsp butter in microwave. Stir in
bread crumbs, blue cheese, and parsley. Spread over baking dish.
- Bake 30-40min, rest 10min before serving.