I think that buffalo chicken and blue cheese is one of the best flavor combinations out there. A few of my girlfriends have been making buffalo chicken dip for years, but it wasn’t until this past summer that my friend Jenn discovered a recipe that turned it into mac and cheese. This recipe is a combination of the recipe that Jenn found, and my friend Holly’s recipe for buffalo chicken dip.
You will need:
2 cooked and shredded chicken breasts
1 large carton chicken broth
3 cups cold water
3/4 pound elbow macaroni
2 1/2 cups milk
1/4 cup flour
1/2 cup Frank’s Hot Sauce
1 cup Blue Cheese Crumbles
3/4 cup Cream Cheese (I used 1/3 fat)
1 cup Sharp Cheddar (shredded, you can use low fat)
1/4 cup shredded Mozzarella
Step 1:
Preheat the oven to 450 degrees. Combine the water and chicken broth. Heat over high heat, and add the chicken. Simmer until fully cooked, about 8 minutes. Then remove the chicken using a fork, and discard the cooking liquid.
Step 2:
Cook the elbows until al dente. Drain and set aside.
Step 3:
As the elbows are cooking, shred the chicken.
Step 4:
In a large pot over medium heat whisk the milk and flour together. Bring to a boil, and let boil for 1 minute stirring constantly. Then reduce the heat and add the frank’s hot sauce, blue cheese, cream cheese, 1/2 cup cheddar, and chicken. Stir until the cheese has melted, and then fold in the elbows.
Step 5:
Pour the mac and cheese into a greased casserole. Then sprinkle 1/2 cup of shredded cheddar cheese and the mozzarella over the top. Bake at 450 degrees for 20 minutes.
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