BUFFALO CHICKEN MAC AND CHEESE CROCKPOT RECIPES

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BUFFALO CHICKEN MACARONI AND CHEESE RECIPE | ALLRECIPES



Buffalo Chicken Macaroni and Cheese Recipe | Allrecipes image

Kicked up macaroni and cheese. Easy, quick way to use up left over chicken (leftovers from slow cooker buffalo chicken on allrecipes.com is perfect).

Provided by Mknepp511

Categories     Main Dishes    Pasta    Chicken

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 8-inch square casserole dish

Number Of Ingredients 8

½ pound cubed cooked chicken
2 tablespoons hot sauce, or to taste
2 tablespoons ranch dressing, or to taste
1 (7.25 ounce) package macaroni and cheese mix
¼ cup margarine
¼ cup 2% milk
2 stalks celery, chopped
2 tablespoons crumbled blue cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
  • Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
  • Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

Nutrition Facts : Calories 303.9 calories, CarbohydrateContent 24.3 g, CholesterolContent 37.4 mg, FatContent 15.2 g, FiberContent 0.9 g, ProteinContent 17 g, SaturatedFatContent 3.8 g, SodiumContent 607.5 mg, SugarContent 4.4 g

BUFFALO CHICKEN MAC AND CHEESE RECIPE - BETTYCROCKER.COM



Buffalo Chicken Mac and Cheese Recipe - BettyCrocker.com image

Buffalo chicken wings and mac-n-cheese come together for the ultimate in spicy, cheesy comfort food.

Provided by Sarah Caron

Total Time 40 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 11

2 1/2 cups uncooked elbow macaroni
1/4 cup unsalted butter
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground mustard
2 cups whole milk
2 cups shredded Cheddar cheese (8 oz)
Salt to taste
1 cup chopped cooked chicken
1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
1/4 cup crumbled blue cheese (1 oz)
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce

Steps:

  • Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  • Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  • Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  • Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.

Nutrition Facts : Calories 870 , CarbohydrateContent 82 g, CholesterolContent 135 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 43 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 1540 mg, SugarContent 8 g, TransFatContent 1 1/2 g

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