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Buffalo Chicken Mac and Cheese

  • Prep 30 min
  • Total 40 min
  • Servings 4

Buffalo chicken wings and mac-n-cheese come together for the ultimate in spicy, cheesy comfort food. ...MORE+ LESS-

Sarah Caron Sarah Caron
September 9, 2016

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

Steps

Hide Images
  • 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.

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 Facts

Serving Size: 1 Serving
Calories
870
Calories from Fat
380
% Daily Value
Total Fat
42g
64%
Saturated Fat
23g
116%
Trans Fat
1 1/2g
Cholesterol
135mg
46%
Sodium
1540mg
64%
Potassium
440mg
13%
Total Carbohydrate
82g
27%
Dietary Fiber
4g
18%
Sugars
8g
Protein
43g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
60%
60%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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