Buffalo Chicken Macaroni and Cheese Recipe

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Buffalo Chicken Macaroni and Cheese
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
  2. Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.
  3. Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
  4. Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.
  5. Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
  6. Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
  7. Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.
  8. Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).
  9. Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
  10. Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired.
  11. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1084 Kcal (4538 kJ)
Calories from fat 653.01 Kcal
% Daily Value*
Total Fat 72.56g 112%
Cholesterol 150.8mg 50%
Sodium 1684.44mg 70%
Potassium 438.94mg 9%
Total Carbs 59.91g 20%
Sugars 7.75g 31%
Dietary Fiber 3.03g 12%
Protein 54.33g 109%
Vitamin C 14.5mg 24%
Vitamin A 0.1mg 2%
Iron 2.4mg 13%
Calcium 968.7mg 97%
Amount Per 100 g
Calories 240.9 Kcal (1009 kJ)
Calories from fat 145.12 Kcal
% Daily Value*
Total Fat 16.12g 112%
Cholesterol 33.51mg 50%
Sodium 374.34mg 70%
Potassium 97.55mg 9%
Total Carbs 13.31g 20%
Sugars 1.72g 31%
Dietary Fiber 0.67g 12%
Protein 12.07g 109%
Vitamin C 3.2mg 24%
Iron 0.5mg 13%
Calcium 215.3mg 97%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.1
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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