Every culture has favorite comfort foods. American comfort food usually has three things in common:

1. smooth & creamy texture, making it easy to chew and digest
2. carbohydrate intensive for energy
3. good food memories, often from childhood

Macaroni & cheese has all of these qualities, weighing in as one of the top three comfort foods for Americans, even though the dish originated in France. Our family grew up on the convenience of Kraft Mac & Cheese. But there comes a time when great tasting takes precedence over quick & easy & cheap. That is the case in our house, which is why I’ve done 3 fabulous mac & cheese dishes over the past few years. (Apple-Cheddar Mac & Cheese; Butternut Squash Mac & Cheese and Goat Cheese, Tomato & Spinach Mac & Cheese)

Back in July, I shared a Buffalo Chicken Dip recipe from our niece, Amanda & her new husband, Mike. Then I came across a recipe combining the spice & heat of Buffalo chicken with the classic mac & cheese. I couldn’t resist trying it out now that we are getting into comfort food season with football tailgating and colder weather upon us. It is smooth & creamy, with a definite kick. There is no denying that it is high in carbs (& calories!). And it brings back wonderful memories of our vacation with Eric’s extended family when Mike & Amanda first made their Buffalo Chicken Dip for everyone. Yup, authentic comfort food!

Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese  (adapted from foodnetwork.com)

Total Time needed:  1 hour 15 minutes    Yield: 10-12 servings

Ingredients:

• 7 tablespoons unsalted butter, divided
• 1 pound penne or elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups (12 ounces) shredded cooked chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce, divided
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups milk
• 1 pound sharp cheddar cheese, cut into 1-inch cubes
• 8 ounces pepper Jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup dry breadcrumbs
• 1/2 cup (about 2 ounces) crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions:
Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is al dente, about 7 minutes. Drain the pasta and set it aside.

Cook the pasta so it is al dente.

For the Buffalo chicken mixture, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook until they are soft, about 5 minutes. Stir in the chicken and garlic and cook for 2 minutes, then add 1/2 cup of the hot sauce and simmer the mixture until it is slightly thickened, about 1 more minute. Set aside the Buffalo chicken mixture.

Add some of the hot sauce to the onions, celery, chicken & garlic.

Preheat the oven to 350º. Melt 2 tablespoons of the butter in a large saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until it is smooth. Whisk in the milk, then add the remaining 1/4 cup of hot sauce and stir until it is thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses until they are melted, then whisk in the sour cream until the cheese sauce is smooth. Remove the pan from the heat.

Melt the cheddar & pepper Jack cheeses in the sauce.

Add the pasta and the Buffalo chicken mixture to the cheese sauce, combining thoroughly, then pour it all into the prepared baking dish.

Combine the cheese sauce with the cooked pasta & the Buffalo chicken mixture in the saucepan.

Put the remaining 2 tablespoons of butter in a medium microwave-safe bowl and microwave it until it is melted. Stir in the bread crumbs, blue cheese and parsley. Sprinkle the topping over the mac & cheese mixture.

Combine the blue cheese with some melted butter, the breadcrumbs and the parsley for the topping.

Bake the casserole until it is bubbly, about 30 to 40 minutes. Let the casserole rest for 10 minutes before serving.

Perfect comfort food for tailgating & cold weather!

This dish will certainly warm you up & comfort you!  ~Linda

Buffalo Chicken Mac & Cheese  (adapted from foodnetwork.com)

Total Time needed:  1 hour 15 minutes    Yield: 10-12 servings

Ingredients:

• 7 tablespoons unsalted butter, divided
• 1 pound penne or elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups (12 ounces) shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce, divided
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups milk
• 1 pound sharp cheddar cheese, cut into 1-inch cubes
• 8 ounces pepper Jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup dry breadcrumbs
• 1/2 cup (about 2 ounces) crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions:
Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is al dente, about 7 minutes. Drain the pasta and set it aside.
For the Buffalo chicken mixture, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook until they are soft, about 5 minutes. Stir in the chicken and garlic and cook for 2 minutes, then add 1/2 cup of the hot sauce and simmer the mixture until it is slightly thickened, about 1 more minute. Set aside the Buffalo chicken mixture.
Preheat the oven to 350º. Melt 2 tablespoons of the butter in a large saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until it is smooth. Whisk in the milk, then add the remaining 1/4 cup of hot sauce and stir until it is thick, about 2 minutes. Whisk in the cheddar and pepper Jack cheeses until they are melted, then whisk in the sour cream until the cheese sauce is smooth. Remove the pan from the heat.
Add the pasta and the Buffalo chicken mixture to the cheese sauce, combining thoroughly, then pour it all into the prepared baking dish.
Put the remaining 2 tablespoons of butter in a medium microwave-safe bowl and microwave it until it is melted. Stir in the bread crumbs, blue cheese and parsley. Sprinkle the topping over the mac & cheese mixture and bake it until it is bubbly, about 30 to 40 minutes. Let the casserole rest for 10 minutes before serving.