![]() Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Stir in the flour and mustard with a wooden spoon until smooth. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. Add the onion and celery and cook until soft, about 5 minutes. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Bring a large pot of salted water to a boil add the pasta and cook until al dente, about 7 minutes. Want to stretch this meal even further? Serve your buffalo chicken mac and cheese with a side dish or two, or as a side dish itself! This recipe can stretch to easily serve six or more as a side dish.Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. ![]() Adding it last prevents this issue.īuffalo chicken mac and cheese is the perfect dish to add your favorite toppings to! Here are a few of our favorite topping ideas: Adding acid to a cheese sauce can cause it to curdle, especially if the sauce is very hot. The high fat content of whole milk helps coat the proteins, preventing them from clumping together. Use whole milk (or half & half) for best results.When cheese is melted at too high a heat, it can curdle. Remove the sauce from the stovetop before adding and melting the cheese.Pre-shredded cheeses are coated in anti-clumping powders that add a grainy texture to sauces when melted. Use a high quality cheese that's shredded fresh from a block, not pre-shredded in a bag.The roux helps thicken the sauce and coats the proteins in the cheese and milk, preventing them from clumping together. Allow the butter and flour to cook for a minute or two before adding additional ingredients.Toppings - Green onion and blue cheese crumbles are optional toppings, but highly recommended for added flavor and texture.Buffalo sauce - Adds the buffalo flavor to your mac and cheese.When melted, it adds a grainy texture to the sauce. Most pre-shredded cheeses are coated in a powder to prevent clumping. I highly recommend buying a block of cheese and grating it yourself. Shredded cheese - I used sharp cheddar cheese, but gruyere is another great option.Whole milk can be substituted with half & half for an even richer sauce. I do not recommend using 1% or skim milk in this recipe. A higher fat milk also helps prevent the sauce from getting grainy or curdling. Milk - Use whole milk for a richer, thicker cheese sauce. ![]() Salt and pepper - Adds flavor to the cheese sauce.All-purpose flour - Necessary to make a roux, along with the butter, which thickens your cheese sauce.Macaroni - Can be substituted with any medium sized pasta.Or, omit the chicken for a meatless buffalo mac and cheese. Cooked chicken - A shredded rotisserie chicken, cooked and cubed chicken breasts, or canned chicken can all be used in this recipe.Serve buffalo chicken mac and cheese as a family meal, on game day, or any time you're craving some hearty comfort food. It's perfect for busy weeknight dinners - just grab a rotisserie chicken from the deli on the way home. The best part about this recipe is that it's ready in 30 minutes and made entirely in one pot on the stove top. It turns out creamy and perfectly seasoned with just a hint of heat. This buffalo chicken mac and cheese is made with shredded chicken, a rich cheddar cheese sauce, and flavorful buffalo sauce. Looking for a flavorful twist on a classic mac and cheese? Look no further. Make buffalo chicken mac and cheese in 30 minutes or less on the stove top - it's the perfect weeknight comfort food meal! Macaroni and shredded chicken are coated in a creamy and flavorful buffalo cheese sauce, with green onions and blue cheese sprinkled on top.
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