by Amanda

October 15, 2011

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.

Buffalo Chicken Macaroni and Cheese
(recipe adapted from Noble Pig)
5 tbsp. butter
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
8 oz. shredded cheddar cheese
6 oz. shredded Monterrey Jack cheese
2/3 c. sour cream
1 c. panko
1/2 c. bleu cheese crumbles
cooking spray
Preheat the oven to 350°. Generously spray a 9×13 Pyrex pan with cooking spray. Cook pasta in salted water according to the directions on the box. Drain and set aside. Melt 1 tbsp. of butter over medium heat, then add chicken and garlic.  Cook for about 3 minutes, or until chicken starts to brown. Add 1/2 c. wing sauce, stir, and cook until the sauce starts to thicken.In another pan, melt 2 tbsp. of butter over medium heat, then add flour and mustard; stir until smooth. Whisk in half and half and the remaining 1/4 c. of wing sauce. Cook until mixture starts to thicken, then mix in cheddar cheese, Monterrey Jack cheese, and sour cream.  Continue to cook and whisk until smooth. Pour chicken mixture and cheese mixture over the pasta and stir until everything is smooth, then transfer the mixture into the Pyrex dish.

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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