Buffalo-Chicken Macaroni and Cheese

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I was excited as well to make this dish but didn't taste as good as it sounds. It wasn't bad but it wasn't mouthwatering neither.

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I was really excited about making this mac and cheese. We are lovers of wings and of mac and cheese, so I thought this would be the perfect combination. I was sorely disappointed. I gave it two stars because it was relatively easy to make, and the directions were well written, but the overall taste we weren't crazy about. I was a little worried that the cheese sauce wouldn't make it's way down to the bottom layer of macaroni, but it did. Needless to say, I won't make it again. Thanks for the idea though!

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Loved it, but made a few changes and have an important suggestion. I knew from making my other mac & cheese dish that it is not that easy to simply 'whisk in the cheddar and pepper jack cheeses'. It does not melt easily. I suggest that you use a double boiler and melt begin melting your cheddar as soon as you put your macaroni water on to boil. After the cheese starts to melt, add 1 cup of the half & half. I substituted 8 ounces of Mexican cheese for the to the double boiler with the Cracker Barrel cheese. Melt for a bit and then add 1 cup of of half & half. Continue melting. Add the 8 ounces of Mexican cheese. Stir in the 2t of mustard until smooth. Add the last cup of half & half, then add the remaining ¼ cup of Frank’s hot sauce and whisk in the sour cream until smooth.

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This dish is incredible, probably the best mac & cheese I have ever had in my life. I have tried this several different ways- once even trying to "lighten" it up. 2% cheese and non-fat sour cream doesn't truly cut it here. I would suggest not lightening up both the the cream/milk and cheese, but rather one or the other. But seriously, the best mac & cheese recipe.

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real good! Make sure keep stirring the cheese sauce or it will thicken up quickly on you

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Delish!

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Very Yummy! I also tried to lighten it up a bit-- using fat free half and half and skim milk in place of the regular half and half, greek yogurt in place of sour cream, less cheese and substituting some of the full fat cheese with cheese made with 2% milk, and using about 1/3 less butter overall, and added some extra celery too. It was delicious--I'd definitely make it again!

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I was able to make it lower fat and yet, very tasty! It was a hit with everyone. I used smoked shredded turkey -works great with the buffalo sauce, light sour cream, and skim milk -instead of 1/2 & 1/2, mexican shredded cheese blend, bleu cheese and bread crumbs -didn't have panko on hand for the obvious changes. Used gemelli pasta for presentation and the cheese mixture hugs it very well. Do keep all the proportions the same...yumm, yumm, yumm...

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I was a little skeptical at first about this recipe, but it was a huge hit! I used the extra large elbow noodles. Also, I didn't layer the chicken mixture as the recipe states. Instead, I evenly blended the chicken with noodles.

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Great combination of spice and creaminess! My whole family loves this recipe!