Buffalo Mac


  • 1 pound fusilli or rotini
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon celery seed, crushed
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 4 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups 2% milk
  • 1/2 cup Frank’s RedHot Buffalo Wings Sauce
  • 8 ounces sharp cheddar, shredded
  • 3/4 cup crumbled blue cheese
  • 1/2 cup plain bread crumbs


  1. Heat broiler.  Bring a large pot of lightly salted water to boiling.  Add pasta and cook 8 minutes, or as per package directions; drain.
  2. Meanwhile, season chicken with 1/2 teaspoon of the celery seed, 1 teaspoon of the paprika and the salt.  In a large skillet, heat oil over medium-high heat.  Brown chicken, 3 to 5 minutes, until cooked through; set aside.  Lower heat to medium.  Add celery to same skillet; saute 4 minutes.  Add garlic; cook 1 to 2 minutes.  Set aside with chicken.
  3. In saucepan, melt 3 tablespoons of the butter over medium heat.  Sprinkle in flour and mustard powder, whisking for 2 minutes.  Pour in milk and sauce, whisking until it boils.  Simmer 3 minutes.  Remove from heat; stir in cheddar, 1/2 cup of the blue cheese and remaining teaspoon paprika.
  4. Add pasta, celery, garlic and chicken.  Place in a broiler-safe dish.
  5. Microwave remaining tablespoon butter for 30 seconds.  Stir in bread crumbs and remaining 1/2 teaspoon celery seed; sprinkle over dish with remaining 1/4 cup blue cheese.  Broil 2 to 3 minutes, or until browned.

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