| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 pound pasta shells
- Two 12-ounce cans evaporated milk
- 1/2 cup Buffalo sauce
- 1 1/2 tablespoons Dijon mustard
- 8 ounces freshly grated sharp Cheddar
- 4 ounces freshly grated pepper jack cheese
- 2 tablespoons cornstarch
- 4 ounces crumbled blue cheese
- 1 small rotisserie chicken, meat shredded, skin reserved
- 1/2 cup crumbled blue cheese
- 1 cup chopped celery leaves plus 8 celery stalks, bottoms slightly trimmed but left wide to be used as serving “spoons”
Instructions
- For the pasta and sauce: Bring a pot of water to a boil. Add the pasta and cook according to the instructions on the package. Drain and set aside.
- Set a medium saucepan over low heat. Add the evaporated milk, Buffalo sauce and mustard and whisk until uniform and smooth. Toss the Cheddar and pepper jack with the cornstarch in a bowl until the cheese is totally coated, then add to the saucepan. Whisk in the blue cheese and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes.
- For the mix-ins: Meanwhile, lay out the chicken skin flat in a pan without overlapping the pieces. Cook on high heat until crisped, 5 to 8 minutes. Chop into pieces.
- Add the pasta to the sauce and stir until completely coated. Add the crisped chicken skin and shredded chicken and stir. Mix in the blue cheese.
- Transfer to a serving bowl and garnish with the celery leaves. Serve with celery stalks as “spoons.”
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 860 |
| Total Fat | 47 g |
| Saturated Fat | 22 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 52 g |
| Cholesterol | 176 mg |
| Sodium | 776 mg |
Reviews
One word. AWSOME!!!!!
Have made a few times now. Great recipe 🙂
After I put all the ingredients together. I put the whole thing into a baking pan I sprnkled some seasoned bread crumbs and baked for 10 minuets then served minus the celery
Just made this for lunch today. It was delicious, albeit a bit rich. I did forego the crunchy skin. I browned it up per the instructions, but it just seemed like too much and I ended up not using it. Also, I think full recipe would make 10 servings rather than 8.
I really really really wanted to like this, because I love me some Sunny Anderson. I think this would have been great without the blue cheese. I love blue cheese dressing with buffalo wings, but it overpowers the other cheese flavors in it, which kind of brings the taste down a lot. It could have been so good, but between the blue cheese flavor and the overall richness – not so much. :/
Very yummy! I did cut the buffalo sauce in 1/2 the kids loved it!!!!
This is amazing. Followed the recipe except for the celery leaves. Added fresh celery as the topping and placed green onions in the mac. And forget about pan frying the skin. It’s all about deep frying.
My only changes were adding chopped green onions and omitting the extra 1/2 cup of blue cheese. Perfect! This recipe is a permanent addition to my collection.
This recipes was awesome. I simply, left the Blue Cheese out and used celery seed in it instead of celery (since my family isn’t too crazy for celery) and it came out great! The heat from the buffalo sauce did not over power this dish. I will be making this again!
Adjust the recipe: one can milk, 1/4 c. buffalo sauce, more cheddar (to taste). Didn’t notice the blue cheese as I used only 1/4 cup.