I love buffalo flavored anything. The hotter the better. Cesar likes buffalo flavor too, but he can’t handle the heat like I can (haha!). Sometimes he can eat a couple hot wings, but me…I order hot, with a side of hot sauce.
I don’t personally know anyone who doesn’t like homemade macaroni and cheese, so this recipe is a definite winner. It’s not hard to make, but it does dirty a lot of dishes. So, only make this if you have some extra time to wash a lot of dishes (or a rule that if you make dinner, your spouse cleans the dishes, like we have). This recipe makes quite a bit, so be prepared to have lots of leftovers. It reheats well though, so that wasn’t a problem for us- we had it for lunch for the next week straight, pretty much. Oh, and, if you are on a diet, this is not the dish for you. I tried to cut calories where I could, like using fat free half and half, low fat sour cream, and reduced fat cheese, but still, this is not the healthiest dish, so this is only something I would make once in a while.
1 lb. elbow macaroni or cellentani
1 lb. chicken breast, cooked and shredded
1 tbsp. minced garlic
3/4 c. Frank’s Buffalo Wing sauce
2 tbsp. flour
2 tsp. dry mustard
2 1/2 c. half and half
6 oz. shredded Monterrey Jack cheese
2/3 c. sour cream
1/2 c. bleu cheese crumbles
In a small bowl, melt the remaining 2 tbsp. of butter. Stir in panko and bleu cheese crumbles, then sprinkle mixture over macaroni. Bake for about 30 minutes, or until top starts to brown and bubble.
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