BUFFALO CREAM CHEESE CHICKEN RECIPES

BUFFALO CHICKEN MAC AND CHEESE RECIPE | ALLRECIPES

Buffalo Chicken Mac and Cheese Recipe | Allrecipes image

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 Chicken Pasta

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 (16 ounce) package elbow macaroni
1 rotisserie-roasted chicken
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
½ cup hot sauce (such as Frank's® Redhot®), or more to taste
½ cup crumbled gorgonzola cheese

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

BAKED BUFFALO CHICKEN MAC AND CHEESE RECIPE | ALLRECIPES

Baked Buffalo Chicken Mac and Cheese Recipe | Allrecipes image

My family's favorite comfort food!

Provided by tamara

Categories Chicken Pasta

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

cooking spray
1 (16 ounce) package elbow macaroni
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (12 fluid ounce) can evaporated milk
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®)
1 (1 ounce) package ranch dressing mix
1 rotisserie chicken, meat removed and chopped
2 cups shredded Cheddar cheese, divided
1 cup panko bread crumbs
¼ cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

Nutrition Facts : Calories 916.6 calories, CarbohydrateContent 67.1 g, CholesterolContent 179.5 mg, FatContent 53.3 g, FiberContent 1.8 g, ProteinContent 44.7 g, SaturatedFatContent 28.5 g, SodiumContent 1729.5 mg, SugarContent 6.5 g

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