Prize-Winning Buffalo Chicken Mac and Cheese
Ingredients
- 1 lb elbow macaroni or other casserole macaroni
- 3 chicken breasts
- 1/2 of a 12 oz bottle of Frank’s™ Buffalo Wing Sauce
- 1 pint sour cream
- 8 oz. package cream cheese
- ½ cup crumbled blue cheese
- 8 oz. shredded Monterey Jack cheese
- 1 lb. extra-sharp cheddar cheese
- 1 cup crushed Ritz™ crackers
- bunch of green onions, chopped, separating white and green parts
- 4 small cloves garlic, chopped, divided
- celery ribs, cut into sticks
Instructions
- Cook the chicken breasts in a slow cooker with half the bottle of the wing sauce and the whites of the green onion with 2 cloves of garlic until tender and can be shredded (4 hours on high).
- Cook pasta in salted water until al dente. Drain (do not rinse) and set aside.
- In a large saucepan, melt and mix cream cheese, sour cream, 2/3 of Monterey Jack and 2/3 of the cheddar cheeses, and 1 clove garlic. Stir continuously until melted and creamy.
- Add the cooked, shredded chicken to the sauce. In a separate bowl, mix in the blue cheese, the green parts of the green onion, and remaining clove of garlic. Fold into pasta. Pour into baking dish. Top with the remainder of the cheese and then the Ritz crackers.
- Bake at 350ºF for 25 minutes or until the cheese is melted and bubbly. Serve with celery sticks.