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Buffalo Chicken Macaroni And Cheese

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Found this recipe online I believe from Allrecipes changed it to be gluten free! It was very very yummy!

Buffalo Chicken Macaroni & Cheese


• 7 tablespoons unsalted butter, plus more for the dish

• Kosher salt

• 1 pound elbow macaroni (sub gluten-free elbow pasta)

• 1 small onion, finely chopped

• 2 stalks celery , finely chopped

• 3 cups shredded rotisserie chicken (I used fresh chicken breast sauted in a little olive oil with 1 tsp of the garlic but if you can find gluten free rotisserie then use that)

• 2 cloves garlic, minced

• 3/4 cup hot sauce (preferably Frank's)

• 2 tablespoons all-purpose flour (sub gluten-free 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) (sub 1 cup crushed rice chex cereal)

• 1/2 cup crumbled gluten-free 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.


Gluten free 3/08

Negative blood work/positive endoscopy

Fructose Malabsorption

Soy free

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Yummy! On my list of good things to try this summer. ;)


Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

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