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Transfer the contents to the prepared baking dish and top with seasoned bread crumbs. Allow the casserole to rest for about 5 minutes, then serve with celery and carrot sticks. Add the buffalo sauce, whisking until combined, then whisk in the cheese and mayonnaise, whisking until combined.If you need to thin the sauce, add more milk, 1 tablespoon at a time, until desired consistency is reached. Turn the heat to low, then stir in the cheddar, Monterey Jack and cream cheeses, along with 1/3 cup of buffalo sauce. Once it has melted, add flour and stir until smooth. Cook for 10-12 minutes, stirring occasionally, until pasta is done. Meanwhile, melt butter in a large pot over medium heat. Cook pasta al dente according to package instructions. Sprinkle the buttered breadcrumbs on top and bake until golden brown and bubbling, about 20 to 30 minutes, rotating halfway through. Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9x9 square baking dish with butter. Pile on the rest of the macaroni and top with the rest of the blue cheese. Assemble the casserole: Layer about half of the macaroni and cheese in the bottom of the buttered casserole dish, then top with the Buffalo chicken, and half of the crumbled blue cheese.For the topping: In a small bowl, drizzle the melted butter over the bread crumbs and toss to combine.Note: if you’re starting off with cold chicken, you may want to do this step in a skillet: melt the butter, add the hot sauce, then toss in the chicken and let it warm up over low heat. For the chicken: In a medium bowl, stir together the melted butter and hot sauce, and then toss the chopped chicken, making sure to coat completely with the sauce.Stir in the panko, blue cheese and parsley. It may seem like you have too much sauce at first, but use it all. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Take this mixture off the heat and whisk in the cheese until fully melted, and add a little kosher salt to taste (I use 1 tsp and it’s perfect for me). Bake at 350 degrees for 25-30 minutes, or until the cheese is bubbly and bread crumbs are light golden brown. Bring this mixture to a boil, continuing to whisk constantly, until it’s thick like heavy cream. Transfer the mac to an 8×8 baking dish then top with 1/2 cup crushed gluten-free Rice Chex (made from 1 cup Chex) or panko bread crumbs for crunch, and 2 Tablespoons more buffalo wing sauce for a concentrated punch of flavor. Continue whisking for 30 seconds to a minute, until the spices become fragrant, and then pour in the milk, whisking constantly. Now, use the same pot to melt 2 tbsp of the butter over medium-high heat, and whisk in the flour, mustard, and spices. For the macaroni: Bring a large pot of salted water to a rolling boil, and cook the macaroni until al dente, stirring occasionally to keep the noodles separate.Preheat the oven to 375✯, and butter a casserole dish.