BUFFALO CHICKEN MAC N’ CHEESE WITH BLUE CHEESE BUTTER
Serves: 12
BUFFALO CHICKEN MAC N’ CHEESE WITH BLUE CHEESE BUTTER
Ready in: 50 MinTotal time: 50 Min
Perfect for football fever, this casserole is spicy and decadent and totally delicious!
Ingredients
- 1 pound penne pasta
- 1 stick unsalted butter
- 1 small sweet yellow onion, minced
- 3 cups shredded rotisserie chicken
- 2 garlic cloves, minced
- 3/4 cup Frank’s Hot Sauce
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound sharp cheddar cheese, shredded
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 1/2 cup crème fraiche
- 1 cup panko breadcrumbs
- 1/2 cup crumbled blue cheese
FOR THE BLUE CHEESE BUTTER:
- 3 tablespoons unsalted butter
- 1/4 cup crumbled blue cheese
Instructions
- Preheat the oven to 350F 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 10 minutes. Drain.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion 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 crème fraiche until smooth. Add the chicken mixture to the
- 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.
- Melt the remaining 2 tablespoons of butter in a small bowl.
