Buffalo Chicken Macaroni And Cheese

Buffalo Chicken Macaroni And Cheese
4.5 from 2 ratings
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. 
Prep Time
Cook Time
Buffalo Chicken Macaroni and Cheese
Total time: 1.07 hours
  • 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 tablespoon olive oil
  • 2 cup chopped celery
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 2 teaspoon flour
  • 2 1/2 cup 2% milk
  • 2 tablespoon sriracha sauce
  • 1 can fire-roasted tomatoes (15-ounces)
  • 1/2 cup pickled jalapeño
  • 6 cup 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
  1. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.
  2. Drain.
  3. On a plastic cutting board, cube the chicken breasts into bite-sized pieces.
  4. Toss with 1 tablespoon of olive oil and season with smoked paprika, salt and pepper.
  5. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
  6. Add the chicken cubes and cook for 5 to 7 minutes until browned on all sides.
  7. Transfer to a plate and set aside.
  8. In the same pot or Dutch oven, heat the remaining 4 tablespoons of olive oil.
  9. Add the celery, onion and garlic and cook for 5 to 6 minutes until vegetables are softened.
  10. Whisk the flour into the vegetable mixture until smooth.
  11. Cook for 1 minute.
  12. Whisk in the milk and Sriracha sauce and stir until thickened, about 2 minutes.
  13. Remove from heat.
  14. Stir in the fire-roasted tomatoes, jalapeños, Gruyere cheese, smoked mozzarella and cooked chicken cubes.
  15. Fold in the cooked pasta and toss to coat.
  16. Preheat the oven to 400°F.
  17. Spray a 9- by 13-inch casserole or baking dish with cooking spray.
  18. Pour the pasta into the prepared baking dish and top with Panko crumbs and blue cheese crumbles.
  19. Bake in a preheated oven for 10 to 15 minutes until bubbly and golden on top.
  20. Let the casserole rest for 5 to 7 minutes before serving.
  21. Serve with a side salad for a complete meal.