Wednesday, January 23, 2013

Buffalo Chicken Mac & Cheese

I think I lived off of mac & cheese when I was younger. I wish I was kidding. I revamped my diet to include things other than neon cheese in a foil packet, but once in a while I get that craving. My current craving has been lasting a few weeks so I finally pulled the trigger and decided to make it.

Guilty side note, this was on the same day that I made the butter cookies. I can't resist free time!

Anyway, my roommate doesn't eat chocolate. Therefore, I like to cook for her since she is much more adventurous than my boyfriend in that department. She also LOVES buffalo wings and I knew she was having a bad day, so I figured buffalo chicken mac and cheese from Pearls, Handcuffs, & Happy Hour could do the trick for both of us.

First, you just choose whichever pasta you'd like (I was always a fan of the shells) and cook/drain according to directions.Also, don't forget to cook your chicken! While that is cooking, make the sauce in a sauce pan. First, melt and let the butter bubble in a sauce pan. Then, whisk in some flour until it turns about golden-ish. Pour in your milk and let it thicken! (I may have missed the thickening step...). Add your cheeses until melty and smooth and then add the wing sauce. Yummmm.

Combine everything in a  9x13 dish....
Add some breadcrumbs to the top and some more cheese to coat...

then bake  @ 375 for 25 minutes until golden! 

Ingredients: 3 boneless, skinless chicken breasts, cooked & cubed
1 tbsp. flour
4-6 tbsp. butter
1 1/2 cups milk
4 oz. grated monterrey jack cheese
1/3 cup sharply shredded cheddar cheese
1/3 cup buffalo wing sauce
1/3 cup Panko bread crumbs
Ranch dressing (optional)

Bake @ 375 for 25 minutes in a 9x13 pan.

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