Buffalo Chicken Macaroni and Cheese with Bacon

November 2, 2010 - 8:07 pm

This is not a good recipe if you're dieting. It's creamy, fatty, decadent, and delicious, but you'll blow your Weight Watchers points for the week with a single bite. Adapted from Food Network.


  • 1 Package of Bacon
  • 1-2 Pounds Chicken Tenderloins
  • 1 Bottle Beer
  • 1 lb Macaroni
  • 1/2 Stick Butter
  • 4-5 Cloves of Garlic
  • 1/3 Cup Flour
  • 3 Cups Whole Milk
  • 3 Cups White Cheddar - cubed or shredded
  • 3 Cups Mozzarella - cubed or shredded
  • 1/2 Cup Blue Cheese
  • 1 Egg
  • 2/3 Cup Louisiana Hot Sauce - this is the amount recommended by the original recipe, but I it could use a bit more
  • 1 Cup Panko


  1. Preheat the oven to 400 and grease a 9x13 baking dish.
  2. Put the chicken and the beer in a bowl or dish and allow to marinate for at least 20 minutes. The original recipe calls for the chicken to be fried, but it just adds an extra level of work and really doesn't add a lot to the recipe. Skip the breading and just cook the chicken. When it has cooled off some, cut it into pieces.
  3. Cook the bacon. When it is done, allow it to cool a bit and chop into pieces.
  4. Cook the macaroni. It should be cooked only until al dente, about 6-7 minutes. Once it is done, drain the water and place in a large pot or bowl. Make sure it is large enough for all of your ingredients.
  5. Melt the butter in a saucepan. Add the garlic and cook for 1 minute. Add the flour and cook for about a minute, until it is thick and golden. Whisk in the milk and bring to a boil. Add 2 cups of the cheddar and 2 cups of the mozzarella and all of the blue cheese in batches and allow to melt.
  6. In the bowl where you have your macaroni, mix the chicken, bacon, and sauce. Add the hot sauce. Mix it all together and add it to your baking dish. Top with 1 cup of the cheddar and 1 cup of the mozzarella. Bake for about 30 minutes


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