CROCK POT BUFFALO CHICKEN MAC AND CHEESE RECIPES

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BUFFALO-RANCH MACARONI AND CHEESE | BETTER HOMES & GARDENS



Buffalo-Ranch Macaroni and Cheese | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 2 hours 5 minutes

Yield 8 cups

Number Of Ingredients 6

1 14.5 ounce package dried multrigrain rotini pasta
1 cup purchased shredded carrot and/or thinly sliced celery
½ - 1 cup cayenne pepper sauce (Frank's Red Hot)
1 1 ounce envelope ranch dry salad dressing mix
8 ounces sliced American cheese (about 10 to 11 slices), torn into bite-size pieces
Milk (optional)

Steps:

  • In a 3 1/2- to 4-quart slow cooker combine the first four ingredients (through dressing mix). Add 4 cups water; stir to combine.
  • Cover and cook on high for 2 hours (pasta should absorb all the liquid by this time). Add cheese (do not stir). Cover and cook 5 minutes more. Stir gently to combine. If desired, add milk to reach desired creaminess.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 39 g, CholesterolContent 28 mg, FatContent 11 g, ProteinContent 14 g, SaturatedFatContent 5 g, SodiumContent 1337 mg, SugarContent 3 g

BUFFALO CHICKEN MAC AND CHEESE RECIPE | ALLRECIPES



Buffalo Chicken Mac and Cheese Recipe | Allrecipes image

I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.

Provided by Matt R

Categories     Main Dishes    Pasta    Chicken

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 10

1 (16 ounce) package elbow macaroni
1 rotisserie-roasted chicken
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
½ cup hot sauce (such as Frank's® Redhot®), or more to taste
½ cup crumbled gorgonzola cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
  • Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
  • Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Nutrition Facts : Calories 780.7 calories, CarbohydrateContent 51.7 g, CholesterolContent 157.1 mg, FatContent 41.9 g, FiberContent 2 g, ProteinContent 47.3 g, SaturatedFatContent 22.5 g, SodiumContent 977.8 mg, SugarContent 6.3 g

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