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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Buffalo Chicken Mac & Cheese Recipe

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This recipe for Buffalo Chicken Mac & Cheese is from Yeaney Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 rotisserie-roasted chicken pulled apart

12 oz macaroni or similar size noodles

3 tablespoons butter

3 tablespoons all-purpose flour

2 3/4 cups milk

2 stalks celery - chopped into pieces

Handful of chopped scallions

1 1/2 cup Cheddar and/or Monterey jack cheese

pepper

½ cup Buffalo sauce (such as Frank's)

1/3 cup crumbled blue or gorgonzola cheese

Panko crumbs

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.

Preheat oven to 350 degrees

Melt butter in a large Dutch oven over medium heat. Add celery and cook until slightly soft.

Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute.

Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes.

Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season with black pepper.


Stir in cheese until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness.

Add blue cheese, chicken, scallions and macaroni; mix well to combine.

Sprinkle with panko crumbs

Bake in oven for 20 or so minutes

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min

 

 

 

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