HOW TO MAKE BUFFALO CHICKEN MAC AND CHEESE RECIPES

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Steps:

• Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside. Melt 3 tablespoons of the butter in a medium pot over medium. Add flour and cook, stirring, 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes. Remove pot from heat and stir in cheeses until fully melted. Stir in ranch dressing and buffalo sauce and season with salt and pepper. Fold pasta and crumbled bacon into the cheese mixture and scrape into the prepared baking dish.  Toss panko with melted butter and sprinkle on top. Bake until bubbly and golden, 25 to 30 minutes.  Sprinkle with chives and more hot sauce before serving.