Breaking News Bar
posted: 1/22/2014 6:06 AM

Grilled Buffalo Chicken Mac and Cheese

Success - Article sent! close
  • A half cup of hot sauce spices up Patty Nicpon's Buffalo-style macaroni and cheese.

       A half cup of hot sauce spices up Patty Nicpon's Buffalo-style macaroni and cheese.
    Bob Chwedyk | Staff Photographer


1 pound medium pasta shells

cup hot sauce

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

cup butter

8 ounces reduced-fat cream cheese

2 cups low-fat milk

1 pound grilled chicken breasts, diced

2 cups panko or bread crumbs

8 ounces shredded cheddar cheese

Heat oven to 350 degrees.

Bring a large pot of water to a boil; cook pasta for 2 minutes less than package specifies. Drain and set aside.

To a large sauce pan over medium heat, add hot sauce, butter, cream cheese and milk and stir until everything is combined and smooth. Add pasta and chicken to mixture and stir until uniform.

Add half of the mixture to a large casserole dish and sprinkle with half the cheddar cheese; top with remaining pasta and finish with the rest of the cheddar cheese. Cover with foil and bake 15 minutes.

Sprinkle panko or bread crumbs and return to oven, uncovered, 15 minutes more.

Serves eight.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.