Buffalo Chicken Mac ‘n Cheese

Name: Buffalo Chicken Mac ‘n Cheese
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters crumbled blue cheese; 2 teaspoons dry mustard; 454 grams elbow macaroni; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 118 milliliters heavy cream; 177 milliliters hot sauce (divided); 473 milliliters milk (I used 2%); 237 milliliters panko bread crumbs; 473 milliliters ounces pepper jack cheese, shredded (about; 710 milliliters shredded rotisserie chicken; 6 Tbsps butter (divided) salt; 454 grams yellow sharp cheddar cheese, cut into 1-inch cubes (about 3.5 cups); 158 milliliters sour cream

You can never have too many main course recipes, so give Buffalo Chicken Mac ‘n Cheese a try. This recipe serves 12. One serving contains 571 calories, 31g of protein, and 33g of fat. If you have cheese, mustard, panko bread crumbs, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Preheat the oven to 350° F and grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Baking Pan

Oven

Pot

Drain. Meanwhile, melt 2 tablespoons butter in a large skillet 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. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth.

Ingredients you will need

Hot Sauce