Buffalo Chicken Mac and Cheese

  • Prep Time 30 min
  • Total Time 40 min
  • Servings 4

Ingredients

Ingredients

2 1/2
cups uncooked elbow macaroni
1/4
cup unsalted butter
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground mustard
2
cups whole milk
2
cups shredded Cheddar cheese (8 oz)
Salt to taste
1
cup chopped cooked chicken
1
stalk celery, cut in half lengthwise, then cut into 1-inch pieces
1/4
cup crumbled blue cheese (1 oz)
1/4
cup Frank's™ RedHot™ Buffalo Wings Sauce

Directions

Directions

  • 1 Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  • 2 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.
  • 3 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.
  • 4 Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.

Notes










Tips

Expert Tips

Not a celery fan? Although it’s amazing warm in this, it’s also okay to omit it.

The cheese sauce will seem like too much for the macaroni, but it’s not. The baking dries it out a bit, so the amount of sauce is necessary for the creamy goodness of this dish.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
759
% Daily Value
Total Fat
40g
62%
Saturated Fat
23g
113%
Cholesterol
132mg
44%
Sodium
1122mg
47%
Potassium
473mg
14%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
9%
Sugars
8g
Protein
37g
% Daily Value*:
Vitamin C
0%
0%
Calcium
58%
58%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.