Ingredients with Measurements:
- 1 pound elbow macaroni
- 2 cups cooked and shredded chicken
- 1/2 cup hot sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup blue cheese crumbles
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth.
4. Gradually whisk in milk and hot sauce, stirring constantly until mixture thickens.
5. Add cheddar cheese, mozzarella cheese, and blue cheese crumbles to the skillet. Stir until cheese is melted and sauce is smooth.
6. Add cooked chicken to the skillet and stir to combine.
7. Add cooked macaroni to the skillet and stir until macaroni is coated with the cheese sauce.
8. Transfer the macaroni and cheese to a 9x13 inch baking dish.
9. In a small bowl, mix together panko breadcrumbs, salt, and pepper. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
10. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 540
- Total fat: 29g
- Saturated fat: 17g
- Cholesterol: 115mg
- Sodium: 970mg
- Total carbohydrates: 39g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 30g
Substitutions for ingredients:
- Hot sauce: You can use any hot sauce you prefer, or substitute with barbecue sauce for a milder flavor.
- Cheese: You can use any combination of cheeses you prefer, or substitute with vegan cheese for a dairy-free version.
- Chicken: You can use leftover rotisserie chicken or canned chicken instead of cooking and shredding your own.
Variations:
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth.
- Gluten-free: Use gluten-free macaroni and substitute the all-purpose flour with a gluten-free flour blend.
- Spicy: Add diced jalapeños or red pepper flakes to the cheese sauce for an extra kick.
Tips and tricks:
- To save time, use pre-cooked and shredded chicken.
- For a creamier texture, add a splash of heavy cream to the cheese sauce.
- To make ahead, prepare the macaroni and cheese up until step 9. Cover and refrigerate until ready to bake. Add the breadcrumb topping just before baking.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a more elegant presentation.
- Garnish with chopped green onions or parsley for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the macaroni and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the cheese sauce.
Food history:
- Buffalo chicken macaroni and cheese is a modern twist on classic macaroni and cheese, incorporating the flavors of Buffalo chicken wings.
Flavor profiles:
- Spicy, cheesy, tangy
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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