Buffalo Chicken Macaroni And Cheese
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
51
Sourness
32
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Elbow Macaroni (dry)1 tbsp
Garlic (minced)3 tsp
Salt1 cup
Crumbled Blue Cheese1 large
Egg1.5 cups
Vegetable Oil1 cup
Panko Bread Crumbs450 g
Chicken Tenderloins1 cup
BeerDirections:
1
Preheat oven to 400 degrees F
2
Coat bottom and sides of a 13 by 9-inch baking dish with butter
3
Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes
4
Allow to cool and coarsely chop
5
Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes
6
Bring a large pot of salted water to a boil over medium heat
7
Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes
8
Drain and reserve in a large pot or mixing bowl
9
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
10
Whisk in 1/3 cup flour and cook until golden, about 1 minute
11
Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently
12
Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes
13
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
14
Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl
15
In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined
16
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
17
Put on a plate until ready to fry
18
Heat the oil in a large skillet over medium-high heat until hot
19
Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side
20
Remove to paper towels to drain
21
Add the chicken and hot sauce to a large bowl and toss until well coated
22
Carefully slice the chicken into bite-sized strips
23
(Avoid knocking off the batter)
24
Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired
25
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
26
Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs
27
Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes
28
Cool 10 minutes before serving
29
Serve with celery and carrot sticks, if desired