Monday, January 9, 2012

Buffalo Chicken Mac & Cheese


I made this last night for my family, and let me just say this. It's like wicked good. I wish I entered the Annual Macaroni and Cheese bake off for this one, the deadline was December 21st. ::sigh:: It was really contest winning worthy, i mean really. Even my hubby thought so, and my oldest -Myles Zappa {and he hates anything associated with "buffalo"}

Here's the 10-4 on that Bake off, for all my foodie friends. FYI, Macaroni and Cheese Bake Off . This is totally happening next year. like totally.

I will say this, this dish is very heavy. Obv, if you are cooking anything with 2 1/2 cups of half and half, a ton of butter and 3 cups of cheese....you don't expect to be selling this award winning recipe to the weight watcher peeps of the world. But if you are looking for a nice comfort food to cook occasionally for your family; well then... this is just the remedy. 

Also, if you don't have a ravenous crew of tween boys then I would suggest making half the batch of this particular recipe. It is very hearty and personally, I couldn't even eat the entire portion I put on my plate. But that's just me.... it is worthy of every single bite. I did make the full portion but I will be freezing some of it for my family to enjoy another night. Total legit awesomeness. seriously.


Inspired by: the plain chicken

Ingredients

Kosher salt
1 pound elbow macaroni
5 Tbsp unsalted butter, divided
3 cups shredded rotisserie chicken or pre-cooked grilled chicken.
2 cloves garlic, minced
3/4 cup Texas Pete, divided
2 Tbsp all-purpose flour
2 tsp dry mustard
2-1/2 cups half-and-half
3 cups (24 oz) extra sharp cheddar cheese, shredded
2/3 cup sour cream
1/2 cup crumbled blue cheese or gorgonzola
2 tsp. of Frank's Hot (to sprinkle on the top for color)

Directions:

1. Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the 3/4 of the box of pasta (i found the entire box was a bit much for a 13x9 inch pan) cook until al dente, about 7 minutes. Drain.

2. Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

3. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheese, then whisk in the sour cream until smooth.

4. Mix together chicken, pasta and cheese sauce.  Pour into lightly greased 9x13 pan.  Sprinkle blue cheese or gorgonzola over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some Red Hot on the top for color.

4 comments:

  1. This looks and sounds super delicious! I'm definitely hanging on to this one to try!
    Thanks for sharing with us :)

    Mo
    http://www.mosmomstuff.com

    ReplyDelete

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