We’re starting to get a taste of cooler Fall weather here in Central Florida, and after a long hot summer, it feels great! I put on my sweats, my warm fuzzy socks and start the oven for casserole and soup season.
Tonight’s recipe is just that – it’s a warming casserole of two of our favorite foods – mac & cheese and Buffalo chicken. Now, if you’ve been here a while, you know this isn’t my typical healthy food option. But just like everything in life, having some more decadent food sometimes is all a balance. This recipe is great at feeding a crowd, filling hungry bellies and satisfying lots of yummy food cravings.
I love dishes like this not just for the taste but also because they are all done in (mostly) one pot/pan! Tell me, what’s your favorite casserole? I’d love to hear in the comments below! Happy cooking. 🙂
Buffalo Chicken Mac & Cheese
Ingredients
- Cooking spray
- 1 pound uncooked large elbow pasta
- ½ cup unsalted butter, divided
- 2 large celery stalks, finely chopped (about 1 cup chopped)
- 1 small yellow onion, finely chopped (about 1 cup chopped)
- ¼ cup all-purpose flour
- 3 ½ cups whole milk
- 1 pound extra-sharp Cheddar cheese, shredded (about 4 cups)
- 3 cups shredded, cooked chicken (from 1 rotisserie chicken)
- ½ cup hot sauce (such as Frank’s), plus more for serving
- 1 cup panko (Japanese-style breadcrumbs)
- 2 ounces crumbled blue cheese (about 1/2 cup)
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions
- Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with cooking spray. Place on an aluminum foil-lined baking sheet. Cook pasta in a large pot of salted water according to package directions; drain.
- While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium-high. Add celery and onion, and cook, stirring often, until just tender, about 5 minutes. Stir in flour, and cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat, and gradually add Cheddar cheese, in 3/4 cup increments, stirring until fully melted. Stir in chicken, hot sauce, and cooked pasta. Spoon into prepared baking dish.
- Place remaining 2 tablespoons butter in a microwavable bowl, and microwave on HIGH until melted. Stir in panko, blue cheese, and parsley until combined. Sprinkle evenly over pasta mixture.
- Bake in preheated oven until browned and bubbly, about 30 minutes. Let stand 10 minutes before serving. Serve with additional hot sauce, if desired. Enjoy!
Season Generously 