I love comfort food and I really seem to let myself indulge in a LOT of it this time of year. I have been hankering for some macaroni and cheese and decided to combine buffalo chicken with it.
Here’s the basic recipe:
- 1/2 stick unsalted butter
- 1 lb medium shells (I used whole wheat)
- 1 Vidalia onion
- 2 cups chicken breast, cut into small chunks
- 3/4 cup hot sauce (I love Franks Red Hot Sauce)
- 1 cup plus 2 tablespoons all-purpose flour
- 2 eggs
- 2 1/2 cups milk
- 1 cup sharp yellow cheddar
- 1 cup sharp white cheddar
- 1 cup mozzarella
- 2/3 cup sour cream
- 1 cup panko breadcrumbs
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped green onion
- 4 strips cooked bacon, diced
Preheat the oven to 350 degrees.
Cook the shells to al dente – about 6-7 minutes. Drain and set aside.
Place 1 cup flour in a shallow bowl and beat the egg in another bowl. Coat the chicken in the flour, then egg, then flour again. Cook in pan with oil, about 3 minutes each side.
Melt 3 tablespoons butter in a saucepan over medium heat. Stir in the 2 tablespoons of flour with a wooden spoon until smooth. Whisk in the milk, then add 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheeses, then whisk in the sour cream until smooth.
Mix the sauce with the cooked pasta and bacon. Place the mixture into a 9x13 baking dish.
Toss the cooked chicken with the remaining 1/2 cup of hot sauce and then put the chicken on top of the pasta.
Put the remaining tablespoon of butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, and blue cheese. Sprinkle over the macaroni and bake until golden brown, 30 to 40 minutes. Let rest 10 minutes before serving. Sprinkle chopped green onion and a few spurts of hot sauce and devour!
Enjoy!! I love this recipe and made two batches the last time I prepared it. Both were gone in one week!
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