Buffalo Chicken Macaroni & Cheese

Buffalo Chicken Macaroni & Cheese

By Fr. Vlad Zablotskyy Published: September 10, 2013

• Yield: 4-6 Servings
• Prep: 20 mins
• Cook: 45 mins
• Ready In: 1 hr 5 mins

Ingredients

• 1 lb macaroni cooked till al dente in salted water
• 2 tablespoons canola oil you can use vegetable or any oil you like
• 1/2 cup celery chopped
• 1/2 cup onion chopped
• 1/2 cup chicken Cut in to small pieces. You can use a leftover chicken, like a rotisserie chicken for example.
• 1 can cream of mushroom soup your favorite brand
• 1 can cheddar cheese soup your favorite brand
• 1 cup chicken broth
• 1 cup half & half
• 1/2 teaspoon salt
• 1/2 teaspoon Powdered Garlic
• 1/2 teaspoon Powdered Onion
• 1/3 cup Hot Sauce
• 1 cup Blue Cheese crumbled
• 2 cups Shredded Cheddar Cheese reserve 1/2 cup to sprinkle on top before baking
• 3 tablespoons Corn Starch to thicken the souce
• 1 1/2 tablespoons cold water (for the starch)
• 1/2 cup Panko Bread Crumbs (to sprinkle on top before baking)
• Paprika enough top sprinkle on to to add color

Instructions

1. In the frying pan combine celery, onion and oil. Saute till tender but not brown.
   
2. In a sauce pan combine chicken, mushroom soup, cheddar cheese soup, chicken broth, half and half, hot sauce, blue cheese, cheddar cheese, salt, powdered garlic, powdered onion. Bring it to a low simmer while constantly stirring.
   
3. When the sauce begins to simmer, add celery and onion and corn starch mixture, made with corn starch and cold water. Continue stirring for additional 5 minutes.
   
4. In a large bawl combine the cooked macaroni and the sauce. Mix well.
   
5. Transfer the mixture into a baking dish. Sprinkle the top with cheddar cheese, bread crumbs and paprika.
   
6. Bake at 350ºF for approximately 45 minutes
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate