Annmaries Buffalo Chicken Wing Mac And Cheese Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 10-inch cast-iron skillet with nonstick spray.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
• Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
• Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
• In a medium bowl, mix together the shredded rotisserie chicken and Frank's® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
• Bake the mac and cheese for 30-35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
• While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
• Drizzle the mac and cheese with more Frank's® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
• Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

Steps:

• Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
• Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
• Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.

Steps:

• Heat oven to 350 degrees. Cut raw chicken breasts into small chunks and fry in a good olive or canola oil over medium heat until no longer pink. No need to brown, just make sure the breast chunks are cooked and still juicy. Drain chunks from pan and place in a bowl with 1/3 cup of Frank's Hot Sauce and allow to blend. In the meantime, begin boiling a pot of salted water for your pasta and bring to a rolling boil.
• Pour 1/2 and 1/2 in medium-sized saucepan and add Wondra Flour. Mix well while still cold and begin warming over medium heat. Add 1/2 stick of butter and bring to a gentle low boil. Once milk and butter mixture begins to slightly boil, turn the temperature down to low and continue to stir. Begin adding your cups of both Monterey and Colby Jack cheese to the saucepan and occasionally stir until melted and well blended. Remove from heat.
• Cook pasta according to package, drain and rinse well.
• Return pasta to its pot. Add cheese sauce and marinated chicken chunks.
• Blend well and spread evenly in a greased 9 x 13 pan.
• Add shredded cheddar cheese to the top of dish and place in the oven for approximately 20-25 minutes. (Just enough until cheddar cheese melts and pasta is lightly brown on the ends). Remove from the oven and let stand for five minutes.
• Sprinkle with chopped scallions and serve with a green tossed salad.