Buffalo Chicken Macaroni and Cheese
Last night, I decided to make something, from scratch. This never happens, because it usually ends in an enormous failure, with wasted ingredients in the trash, but this time… it was a success. 
Buffalo Chicken Macaroni and Cheese
Ingredients:
1 pound elbow macaroni 5 tbsp butter 2 tbsp flour 1 small onion, diced 2 garlic cloves, chopped 3/4 cup hot sauce (I used Franks) 1 package cooked chicken strips, diced 2 cups milk 2 cups shredded cheddar cheese (plus a lil extra for good measure) 1/2 blue cheese dressing 1 cup bread crumbs Preheat oven to 350* and coat a 13 x 9 dish with cooking spray Cook macaroni until al dente (about 8 minutes) and drain. Set aside. In a skillet, heat 2 tbsp butter over medium heat. Add onion and cook until soft, about 5 minutes. Add chopped garlic, chicken and hot sauce, let simmer. Melt 2 tbsp butter in a sauce pan over medium heat, when melted, whisk in flour until smooth. Slowly add the milk, and whisk until it starts to thicken, about 3 minutes. Then whisk in the cheese, when cheese has completely melted, remove from heat, and stir in the blue cheese. Combine the cheese sauce with the noodles and the chicken mixture, when well combined, transfer to the baking dish. Cover with foil and bake for 25 minutes. Melt the last tablespoon butter in a microwave safe bowl, stir in bread crumbs until well mixed. Spread the bread crumb mixture on top of the mac and cheese, and bake for another 15 minutes or until bread crumbs turn a golden brown. Let stand 10 minutes before serving, unless you wanna burn yo mouth.
This was delicious, and hope you all get a chance to try it. If I can do it, you certainly can!
Posted on June 27, 2012, in Dinner, Uncategorized. Bookmark the permalink. Leave a Comment.
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