BBQ CHICKEN AND MAC AND CHEESE RECIPES
BUFFALO CHICKEN MAC AND CHEESE RECIPE | ALLRECIPES
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dishes Pasta Chicken
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrition Facts : Calories 780.7 calories, CarbohydrateContent 51.7 g, CholesterolContent 157.1 mg, FatContent 41.9 g, FiberContent 2 g, ProteinContent 47.3 g, SaturatedFatContent 22.5 g, SodiumContent 977.8 mg, SugarContent 6.3 g
KING RANCH CHICKEN MAC AND CHEESE RECIPE | SOUTHERN LIVING
Two of the South's favorite casseroles just came together in the ultimate skillet dinner.
Provided by Southern Living
Total Time 45 minutes
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Prepare pasta according to package directions.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
- Bake at 350°F for 25 to 30 minutes or until bubbly.
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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 307 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 307 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Click off and discard any tatty outer leaves from the cauliflower, then cook whole in a large high-sided pan of boiling water for 5 minutes. Tip in the macaroni and cook for a further 5 minutes, then drain and steam dry.
- Peel and finely slice the garlic, trim and finely slice the spring onions and strip the thyme leaves, then place in a large non-stick frying pan with the butter and 1 tablespoon of oil. Cook for a few minutes, or until softened, then finely grate in half the nutmeg.
- Stir in the flour and cook for 2 minutes, then gradually add the milk, stirring continuously. Bring to the boil, then reduce to a simmer for 5 minutes, or until starting to thicken, stirring occasionally.
- Remove from the heat, add the mustard and coarsely grate in the cheese, then stir to combine.
- Remove the stalk and leaves from the cauliflower, finely chop and place in a round ovenproof baking dish (roughly 25cm). Sit the whole cauliflower on top.
- Spoon the cooked pasta in and around the cauliflower, then pour the sauce all over on top, gently mixing to coat the pasta.
- Bake for 30 minutes, or until golden and bubbling.
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