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Recipe for Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese

From Susannah Chen

Ingredients

  1. 2 cups unseasoned breadcrumbs
    1-1/2 tablespoons cayenne pepper
    1-1/2 tablespoons ground cumin
    Sea salt
    Freshly ground black pepper
    3 large eggs
    1 pound chicken cutlets
    6 tablespoons canola oil, plus more as needed
    1 pound elbow macaroni
    8 tablespoons (1 stick) butter, divided
    3 cups chopped onions
    2 large garlic cloves, chopped
    1/2 cup all purpose flour
    4 cups whole milk
    1 cup grated jack cheese
    1 cup grated extra sharp cheddar cheese
    1 cup creamy and crumbly blue cheese (recommended: Maytag Blue), crumbled, plus more for garnish, if desired
    2 teaspoons paprika
    1 cup Frank's RedHot Original or other hot pepper sauce
    1 stalk celery, finely diced

Directions

  1. In a medium bowl, combine the breadcrumbs, salt, cumin, cayenne, and pepper. Beat eggs in a shallow bowl. Coat chicken pieces with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
  2. In a large, heavy skillet, heat 1/4 cup canola oil over medium-high heat until shimmering. Add two of the chicken tenders and cook, turning once, until golden, about 3 minutes. Repeat with the remaining chicken, adding more oil if necessary. Using a slotted spoon, transfer cooked chicken to paper towels to drain. Cut into 1-inch pieces; set aside.
  3. Cook macaroni in a large pot of boiling salted water until pasta is tender but not quite cooked through, about 6 minutes. Drain; transfer to very large bowl.
  4. Melt 6 tablespoons butter in same large pot over medium heat. Add chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking frequently. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if needed. Mix cheese sauce into macaroni. Mix in half the chicken pieces. Mound mixture in 13x9x2-inch glass baking dish.
  5. Preheat oven to 350°F. Bake macaroni uncovered until heated through, about 25 minutes.
  6. Meanwhile, stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts.
  7. Remove macaroni from oven and top with remaining chicken pieces, then spoon 4 tablespoons of hot pepper and butter sauce over macaroni. Bake for 5-7 more minutes.
  8. Sprinkle top of macaroni with finely diced celery and more blue cheese crumbles; serve immediately, passing around extra hot pepper sauce.

Serves 12.

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