Jalapeno Popper Buffalo Chicken Macaroni and Cheese
Ingredients
Instructions
- In a large skillet, cook bacon over medium heat until crispy.
- Remove bacon from pan, drain on paper towels and crumble it.
- Pour off excess bacon drippings, keeping 2 tablespoons in the pan.
- Reserve the rest for another use.
- Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat.
- Set aside.
- Bring a large pot of water to boil.
- Salt water generously and cook pasta 2 minutes short of package directions.
- You want the macaroni to be very al dente, but not still crunchy.
- Drain and set aside.
- Preheat oven to 350 degrees F.
- Make the sauce: In the same pot, melt butter over medium heat.
- Whisk in flour and cook 1-2 minutes.
- Whisk in milk, cream, salt, pepper and nutmeg.
- Increase heat to medium high and continue mixing until sauce thickens.
- Remove from heat.
- Stir in hot sauce and cream cheese until melted smoothly into sauce.
- Pour cooked pasta and sauteed onions and jalapenos into the sauce.
- Stir to coat.
- Stir in cheddar, mozzarella, provolone, 1/3 cup blue cheese and chicken.
- Pour into a buttered baking dish {9x9, 9x13, or somewhere in between should be good} and spread out evenly.
- Top with the remaining 1/3 cup blue cheese, corn flakes and crumbled bacon.
- Bake 20-30 minutes until top of macaroni has browned.
- Remove from oven, top with parsley and serve hot.
Nutrition & Diet Analysis (per serving)
1399
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).