4.5
2 ratings

Buffalo Chicken Macaroni and Cheese

The classic mac and cheese with a spicy Buffalo spin
Buffalo Chicken Macaroni and Cheese
Courtesy of Perdue

For that spicy kick, simply add sriracha sauce to the cheese sauce base for a spicy reddish roux. The rest of the bold flavors come from the fire-roasted tomatoes, jalapeños, Gruyere, blue cheese and smoked mozzarella.  

Recipe courtesy of Perdue

Notes

TIP: Try making it healthy by using cooked cauliflower instead of pasta.

Ingredients

  • 1 package boneless, skinless chicken breasts
  • 1 Pound cavatappi or other curly pasta
  • 1 Teaspoon smoked paprika
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 6 Tablespoons olive oil
  • 2 Cups chopped celery
  • 1 Cup diced onions
  • 2 cloves garlic, minced
  • 2 Teaspoons flour
  • 2 1/2 Cups 2% milk
  • 2 Tablespoons Sriracha sauce
  • 1 can fire-roasted tomatoes (15-ounces)
  • 1/2 Cup pickled jalapeño
  • 6 Cups shredded Gruyere cheese
  • 1 ball smoked mozzarella (1/2 lb.), cut into 1/2-inch chunks
  • 1 Cup fresh bread crumbs or Panko crumbs
  • 1 Cup crumbled blue cheese

Directions

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.

Drain.

On a plastic cutting board, cube the chicken breasts into bite-sized pieces.

Toss with 1 tablespoon of olive oil and season with smoked paprika, salt and pepper.

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Add the chicken cubes and cook for 5 to 7 minutes until browned on all sides.

Transfer to a plate and set aside.

In the same pot or Dutch oven, heat the remaining 4 tablespoons of olive oil.

Add the celery, onion and garlic and cook for 5 to 6 minutes until vegetables are softened.

Whisk the flour into the vegetable mixture until smooth.

Cook for 1 minute.

Whisk in the milk and Sriracha sauce and stir until thickened, about 2 minutes.

Remove from heat.

Stir in the fire-roasted tomatoes, jalapeños, Gruyere cheese, smoked mozzarella and cooked chicken cubes.

Fold in the cooked pasta and toss to coat.

Preheat the oven to 400°F.

Spray a 9- by 13-inch casserole or baking dish with cooking spray.

Pour the pasta into the prepared baking dish and top with Panko crumbs and blue cheese crumbles.

Bake in a preheated oven for 10 to 15 minutes until bubbly and golden on top.

Let the casserole rest for 5 to 7 minutes before serving.

Serve with a side salad for a complete meal.