Buffalo Chicken Mac 'N' Cheese
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
56
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Celery Salt14 tbsps
Unsalted Butter1.5 cups
Panko1 tsp
Cayenne Pepper1 tbsp
Thyme Leaves450 g
Pasta1 cup
All-Purpose Flour5 cups
Whole Milk1.5 cups
Gruyere (6 ounces coarsely grated)Directions:
1
Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes
2
Top with the remaining crumbles of blue cheese and celery leaves
3
Watch how to make this recipe
4
Position an oven rack in the center of the oven and preheat the oven to 375 degrees F
5
Place the chicken in a 13-by-9-inch baking dish
6
Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste
7
Bake until the chicken is tender and cooked through, about 30 minutes
8
Increase the oven temperature to 425 degrees F
9
Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish
10
Cover loosely with plastic wrap, and set aside
11
Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter
12
Set aside
13
Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter
14
Add the panko and cayenne and season with some salt
15
Saute until deeply golden, stirring constantly, 4 to 6 minutes
16
Remove from the heat and add the thyme
17
Stir to combine and set aside
18
Bring a large pot of water to a boil and salt it generously
19
Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions
20
Drain
21
In a medium pot over medium heat, melt the remaining 3 tablespoons butter
22
When the foaming subsides, add the celery and onion
23
Cook until softened, 4 minutes
24
Add the flour and stir to coat
25
Continue to cook, stirring, 1 minute
26
Gradually add the milk, whisking continuously, and bring to a simmer
27
Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth
28
Season to taste with salt and pepper
29
Add the pasta to the cheese sauce and stir to coat evenly
30
Transfer to the prepared baking dish
31
Top with the chicken mixture and half of the blue cheese
32
Serve immediately