![Buffalo Chicken Mac and Cheese](https://cdn.statically.io/img/www.southernliving.com/thmb/42R861AKobUyQfbp62OUeRHEOvQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/buffalo-chicken-mac-and-cheese48_16x9-2000-e7e57045a27946d4bd46b331c666cf2c.jpg)
Passionate fans of buffalo chicken, the Southern Living Test Kitchen pros have happily created an array of recipes to help readers indulge in this can't-get-enough flavor. From our dinner-friendly Buffalo Chicken Enchiladas or Buffalo Chicken Casserole to our Disappearing Buffalo Chicken Dip or Buffalo Chicken Pull-Apart Bread appetizers, we've crafted all kinds of delicious takes on this zesty trend. Our favorite yet? Our Buffalo Chicken Mac and Cheese. A rotisserie chicken (which can be shredded in advance) cuts your prep time to just 20 minutes. Macaroni and cheese is usually served as a side dish but this Buffalo Chicken Mac and Cheese is hearty; add some warm bread and a salad and you have a complete meal. Pro tip: Cook the pasta until al dente; this ensures it won't get over-mushy when it cooks even further in the oven.
Ingredients
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Cooking spray
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1 pound uncooked large elbow pasta
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½ cup (4 oz.) unsalted butter, divided
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2 large celery stalks, finely chopped (about 1 cup chopped)
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1 small yellow onion, finely chopped (about 1 cup chopped)
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¼ cup all-purpose flour
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3 ½ cups whole milk
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1 pound extra-sharp Cheddar cheese, shredded (about 4 cups)
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3 cups shredded, cooked chicken (from 1 rotisserie chicken)
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½ cup hot sauce (such as Frank's), plus more for serving
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1 cup panko (Japanese-style breadcrumbs)
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2 ounces crumbled blue cheese (about 1/2 cup)
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2 tablespoons finely chopped fresh flat-leaf parsley
Directions
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Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with cooking spray. Place on an aluminum foil-lined baking sheet. Cook pasta in a large pot of salted water according to package directions; drain.
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While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium-high. Add celery and onion, and cook, stirring often, until just tender, about 5 minutes. Stir in flour, and cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat, and gradually add Cheddar cheese, in 3/4 cup increments, stirring until fully melted. Stir in chicken, hot sauce, and cooked pasta. Spoon into prepared baking dish.
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Place remaining 2 tablespoons butter in a microwavable bowl, and microwave on HIGH until melted. Stir in panko, blue cheese, and parsley until combined. Sprinkle evenly over pasta mixture.
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Bake in preheated oven until browned and bubbly, about 30 minutes. Let stand 10 minutes before serving. Serve with additional hot sauce, if desired.