Yesterday I was really in the mood for some comfort food. We had made a big roasted chicken over the weekend and I was thinking of what I could possibly make with the leftover chicken?
At my house its been a buffalo chicken year. We had buffalo chicken meatballs at two of our holiday parties that we had and we made a delicious buffalo chicken crescent roll ring for a new years party. I decided that I wanted to make some buffalo chicken Mac and cheese because we had leftover wing sauce!
I was not happy with a lot of the recipes that I found online! Either they had too much cheese, or not enough chicken. One recipe wanted you to put 3 types of cheese into a pot of hot cream, THEN add sour cream. I thought to myself, I don’t want to have a heart attack today so no.
So! My recipe is an adaptation of about 4 that I found! It came out so great!
What you’ll need:
- 1lb of pasta (Either elbows or small shells)
- 2 Tbs of flour
- 1/2 cup of sour cream
- 1 1/2 cups of cheddar cheese
- 1 cup colby jack cheese
- 2 cups of milk
- 2-3 cups of shredded cooked chicken
- 3 celery stalks
- 1 small onion
- 3 cloves of garlic
- 2/3 cup Buffalo Wing Sauce
- 6 Tbs butter, spilt into 3 parts
- To start, chop up all of the vegetables. (The celery, garlic, and onion!) They should be finely chopped! Then heat up a pan on medium heat.
- Melt 1/3 of the butter in the pan with your garlic, celery, and onion. Sauté the veggies until they are transparent and have become soft, this will take about 5 minutes.
- When the veggies are done add your chicken and 1/3 cup hot sauce to the pan and mix until combined. Then you can take that pan off the heat.
- In another pot, boil the water for the pasta, and when it is ready, cook until the pasta is al dente. And preheat your oven to 350º
- To start your cheese sauce get sauce pan that holds 2 quarts on medium. (You don’t want this sauce to overflow!) Melt another 1/3 of the butter in the pan. Whisk in the flour until it is combined with the butter, then add your milk.
- When the milk is thicker, you can turn down the heat, just a bit, and add your colby cheese and your cheddar. Whisk until they are part of the sauce. Then add the 1/3 cup of Buffalo sauce to the mix, and your sour cream. When this is al combined and gooey (the sauce is not very thick!) you’re ready to add it to the pasta.
- Put down half the pasta into a large baking dish, then cover it with the cheese sauce. Add your chicken in the middle, then finish off the dish with the rest of the pasta and cheese sauce!
- Bake for 30-40 minutes, or until the cheese is bubbly! We covered our pasta for 20 minutes because it was getting a little dry on top. When it is all done, let it cool for 10 minutes then enjoy! (And you will enjoy, its amazing!)