The Buffalo Wild Wings Mac and Cheese is not just plain macaroni and cheese. It is filled with tasty hot sauce that makes this recipe different than the traditional ones.
This recipe makes for at least 30 people and you can freeze it before baking for another day. Make this recipe for a get-together with friends or if you are going camping with a large group of people.
Ingredients
- 3 pounds elbow macaroni
- 5 (12.5 oz) cans chicken, drained
- 3 pounds cheddar cheese
- 1 1/2 pounds pepper jack cheese
- 16 ounces cream cheese
- 1 1/2 cups butter, divided
- 2 large onions, finely chopped
- 6 stalks celery, finely chopped
- 4 teaspoons minced garlic
- 1 1/2 cups Buffalo wing style hot sauce
- 7 tablespoons flour
- 2 tablespoons dry mustard
- 7 1/2 cups half & half
- 3 cups sour cream
- 12 slices bread, 1/2 inch cubes
- 1 1/2 cups blue cheese, crumbled
How to make Buffalo Wild Wings Mac and Cheese
Preheat oven at 350F. Grease three 13-inch baking pans with non-stick spray.
Boil macaroni in salted water for 7-8 minutes. Drain and rinse with cold water. Set aside.
In a large skillet, add 6 tbsp of butter and melt. Then add onion and celery and cook until soft. Add garlic and chicken and cook for 2 minutes, then add 1 cup of hot sauce.
Melt 10 tbsp of butter in a large saucepan and add flour and dry mustard. Whisk well. Add half & half and the remaining ½ cup hot sauce. Stir until the sauce is thickened.
Now, add cheddar cheese, pepper jack cheese, and cream cheese. Whisk until combined. Add sour cream and stir well.
Combine macaroni, chicken mixture and cheese sauce. Mix them well and spread in the prepared baking pans.
Spread the bread cubes in a bowl. Melt the remaining ½ cup butter and pour over the bread cubes to coat them well.
Sprinkle the blue cheese over the macaroni mixture. Top with buttered bread cubes and bake for 35 to 40 minutes. Serve and enjoy!
Buffalo Wild Wings Mac and Cheese Recipe
Ingredients
- 3 pounds elbow macaroni
- 5 (12.5 oz) cans chicken, drained
- 3 pounds cheddar cheese
- 1 1/2 pounds pepper jack cheese
- 16 ounces cream cheese
- 1 1/2 cups butter, divided
- 2 large onions, finely chopped
- 6 stalks celery, finely chopped
- 4 teaspoons minced garlic
- 1 1/2 cups Buffalo wing style hot sauce
- 7 tablespoons flour
- 2 tablespoons dry mustard
- 7 1/2 cups half & half
- 3 cups sour cream
- 12 slices bread, 1/2 inch cubes
- 1 1/2 cups blue cheese, crumbled
Instructions
- Preheat oven at 350F. Grease three 13-inch baking pans with non-stick spray.
- Boil macaroni in salted water for 7-8 minutes. Drain and rinse with cold water. Set aside.
- In a large skillet, add 6 tbsp of butter and melt. Then add onion and celery and cook until soft. Add garlic and chicken and cook for 2 minutes, then add 1 cup of hot sauce.
- Melt 10 tbsp of butter in a large saucepan and add flour and dry mustard. Whisk well. Add half & half and the remaining ½ cup hot sauce. Stir until the sauce is thickened.
- Now, add cheddar cheese, pepper jack cheese, and cream cheese. Whisk until combined. Add sour cream and stir well.
- Combine macaroni, chicken mixture and cheese sauce. Mix them well and spread in the prepared baking pans.
- Spread the bread cubes in a bowl. Melt the remaining ½ cup butter and pour over the bread cubes to coat them well.
- Sprinkle the blue cheese over the macaroni mixture. Top with buttered bread cubes and bake for 35 to 40 minutes. Serve and enjoy!
