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Not for the faint of heart

Buffalo Chicken Mac & Cheese.  SO GOOD, but so bad for you.  I firmly believe that you need fat in your diet to maintain a healthy lifestyle, but this recipe pushes that idea to the edge…and then punts it over the side of a high cliff. 

This recipe makes A TON, so going forward I will make a batch, but put it uncooked in to 3 or 4 separate freezer-proof containers to store for future meals.  If you freeze it, add the topping when you thaw it out later.

For this recipe, I actually followed things very closely, but substituted Gorgonzola in lieu of blue cheese, used gouda instead of pepper jack, used dried parsley instead of fresh, and used 2 cups of panko.


7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank’s)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Yo yo, head’s up, this post might contain affiliate links which help to support my site. And my canning, seed buying, and aggressive saving habits.

Making this recipe or others?

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3 comments on “Not for the faint of heart”

  1. What are your freezing container suggestions? I feel so wasteful buying those pans you can toss.

    I’m totally making this next week in my cooking extravaganza!

  2. E, I’m wasteful and use the tossable containers. They can be recycled, so at least that is something.

    After we’re settled post 2nd move, I may look for some glass pans at Goodwill that are freezer-safe. For now, I toss!

  3. I guess I could use my beloved pyrex.