I've never really been a fan of spicy food until I had my son.
Now, I want it all the time.
This is a perfect spicy dish if you like spicy.
Especially, if you like buffalo sauce.
When I did a search on buffalo mac and cheese, I kept going
back to this recipe on Food Network.
Since my family is small, I scaled it down to serve 3 with leftovers.
So, here it is...
Buffalo Chicken Mac N Cheese
6 Tbl unsalted butter
8 oz. or half a bag of elbow noodles
1/2 Cup Onion, finely chopped
1 celery stalk, finely chopped
2 Cups Rotisserie Chicken chopped
1 tsp. garlic, minced
1/2 Cup Frank's Buffalo Sauce
1 Tbl all-purpose flour
1 tsp. dry mustard
1 1/4 Cup Heavy Cream
1 1/2 Cup Shredded Cheddar Cheese
1/4 Cup Shredded Pepperjack Cheese
1/3 Cup Sour Cream
1/2 Cup Breadcrumbs
1 tsp. dried parsley
Preheat the oven to 350 degrees.
Spray an 8x8 baking dish with non-stick spray.
Bring a medium pot of salted water to a boil.
Add pasta and cook until al dente (about 5-6 min.). Drain.
Meanwhile, melt 2 Tb. butter in a medium skillet over medium heat.
Add onion and celery and cook until soft about 5 min.
Stir in chopped chicken and garlic and cook another 2 minutes.
Add 1/4 Cup hot sauce and simmer until thickened about 1-2 min.
Melt 2 Tbl of butter in a saucepan over medium heat.
Stir in the flour and dry mustard with a wooden spoon until smooth.
Whisk in heavy cream and the remaining 1/4 cup hot sauce until thickened.
Whisk in shredded cheddar and pepperjack cheese until melted.
Whisk in sour cream until smooth.
Pour elbow noodles into baking dish.
Pour chicken mixture over the noodles.
Pour cheese sauce evenly over top of chicken mixture.
Put 2 Tbl. of butter in microwave bowl and heat until melted.
Stir in breadcrumbs and dried parsley.
Sprinkle over mac n cheese.
Bake at 350 for 25-30 minutes.
(two helpings each plus leftovers for one lunch)