Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese
  • Prep Time: 20 Minute
  • Cook Time: 40 Minute
  • Yield: 8 servings


  • 3 to 4 boneless, skinless chicken breast halves, cooked and cut crosswise into strips
  • 2 tablespoon butter
  • 1/3 cup cayenne hot pepper sauce, plus additional for garnish
  • 3/4 cup chopped onion
  • 1 (10 1/2 oz.) can condensed chicken broth
  • non-stick cooking spray
  • 2 tablespoon olive oil
  • 2/3 cup crumbled blue cheese
  • 1/2 teaspoon minced garlic
  • 1 cup panko bread crumbs
  • 1 (12 oz.) can PET® Evaporated Milk
  • 3 tablespoon all purpose flour
  • 1 cup ranch salad dressing
  • 1 (8 oz.) package shredded sharp cheddar cheese
  • 1 1/2 cup thinly sliced celery
  • 8 ounce uncooked elbow macaroni (1 3/4 cups)


  • HEAT oven to 350°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Cook macaroni according to package directions, just until tender. Drain.
  • COMBINE cooked macaroni and chicken mixture in large bowl, stirring until blended. Spread in prepared baking dish. Cover with foil. Bake 25 minutes.
  • HEAT olive oil in large saucepan over medium heat. Add celery, onion and garlic; cook 7 minutes or until tender. Stir in flour until completely blended. Stir in evaporated milk and chicken broth. Bring to a boil, stirring constantly. Reduce heat to low. Stir in cheddar cheese, stirring until cheese is melted. Stir in ranch dressing, hot sauce and chicken. Remove from heat.
  • MELT butter in large skillet over medium heat. Add bread crumbs; saute 3 minutes or until lightly toasted. Sprinkle evenly over casserole. Top evenly with blue cheese. Bake, uncovered, an additional 5 to 10 minutes or until hot and bubbly. Let stand 5 minutes before serving. Serve with additional hot sauce, if desired.
  • Nutritional Information Per Serving

    Serving Size 1/8 of recipe, Calories Per Serving 640, Total Fat 40g, Calories From Fat 350g, Saturated Fat 15g, Trans Fat 0g, Cholesterol 90mg, Sodium 1340mg, Carbohydrates 41g, Dietary Fiber 2g, Sugar 7g, Protein 28g;Percent Daily Value*: Vitamin A 20%, Calcium 40%, Vitamin C 6%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.