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Prize-Winning Buffalo Chicken Mac and Cheese

Prize-Winning Buffalo Chicken Mac and Cheese

This recipe comes from David Hall, a New Hampshire firefighter and friend of editor Peter Geiger’s. David enters an annual cheese recipe contest every year which he has now won 4 years in a row. His award-winning recipe is below, and includes all of your favorite comfort foods—buffalo chicken and macaroni and cheese—combined into one fantastic dish!

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™ Red Hot 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

Directions:

Cook the chicken breasts in a slow cooker with half the bottle of Frank’s 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.

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  • Rhonda ra says:

    ilovethetabal@yahoo.com
    what size pan does this bake in? Thanks!

  • Rebecca says:

    Are there steps missing? It said to add the whites of the green onions to the crockpot when cooking the chicken. Later you add the green onions with the blue cheese and garlic. I assume after cooing the chicken I strain out the onion? If

    • Susan Higgins says:

      Hi Rebecca, we have amended the recipe to say that the green onions should be chopped and separated from white and green parts. Add the white part to the chicken when cooking, and the green part with the blue cheese and garlic. You don’t have to strain the white part out from the chicken — go ahead and chop it up and use it!

  • Cathy Marshall says:

    My family loved this!

  • J.W. Sutherland says:

    Great dish! Although you had me at firemans recipe! Thank you!

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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