BUFFALO MAC N CHEESE RECIPE RECIPES

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BUFFALO MAC 'N' CHEESE RECIPE | FOOD NETWORK KITCHEN ...



Buffalo Mac 'n' Cheese Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
6 tablespoons unsalted butter, plus more for the casserole dish
1 yellow onion, chopped
2 stalks celery, chopped
2 tablespoons all-purpose flour
3 1/2 cups half-and-half
4 cups shredded Cheddar
2 cups shredded Monterey Jack cheese
1/2 cup crumbled blue cheese
1 1/3 cups hot sauce
1 cup panko breadcrumbs
2 scallions, sliced on the bias

Steps:

  • Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside.
  • Preheat the oven to 350 degrees F. Butter a large oval casserole dish.
  • Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes.
  • Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted. Stir in the onion mixture, macaroni and hot sauce. Taste and season with salt and pepper.
  • Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions.

BUFFALO CHICKEN MAC 'N' CHEESE RECIPE | EDDIE JACKSON ...



Buffalo Chicken Mac 'n' Cheese Recipe | Eddie Jackson ... image

Provided by Eddie Jackson

Categories     main-dish

Total Time 1 hours 45 minutes

Cook Time 55 minutes

Yield 8 to 10 servings

Number Of Ingredients 18

2 pounds boneless skinless chicken thighs, trimmed of excess fat
1/2 cup hot sauce, such as Frank's
1 tablespoon celery salt 
14 tablespoons unsalted butter
Freshly ground black pepper 
1 1/2 cups panko 
1 teaspoon cayenne pepper
Kosher salt 
1 tablespoon thyme leaves 
1 pound pasta, such as elbow macaroni, strozzapreti or campanelle 
3 stalks celery, including leaves, finely chopped, plus additional leaves, chopped, for serving 
1 yellow onion, finely chopped
1/2 cup all-purpose flour 
5 cups whole milk 
1 1/2 cups (6 ounces) coarsely grated sharp white Cheddar 
1 1/2 cups (6 ounces) coarsely grated gruyere 
1 cup finely grated Parmigiano-Reggiano 
6 ounces blue cheese, crumbled into large pieces 

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F.
  • Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside.
  • Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside.
  • Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain.
  • In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper.
  • Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes.
  • Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately.

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