Thursday, March 17, 2011

Buffalo Chicken Wing Macaroni and Cheese

So today's recipe is not much different from yesterday's.  It's the same basic concept of making a white sauce and adding cheese.  The only difference is I add hot sauce and shredded chicken.  This one doesn't look the most appetizing, but is full of flavor and packs a punch.


1/2 lb. pasta
2 c. milk (I use whole milk)
1 c. cooked chicken, shredded
8 oz. cheddar cheese, shredded
4 oz. Monterrey Jack cheese, shredded
2 tbsp. flour
3 tbsp. butter
1/2 c. hot sauce (I use Frank's)
1/4 tsp. pepper
pinch of salt
(bleu cheese crumbles for topping, optional)

Cook pasta until tender in salted water, drain and set aside.  In a large sauce pot, melt butter and add flour.  Cook until golden brown, about 2 minutes.  Add the milk and whisk until it comes to a boil and thickens.  Remove from heat and add hot sauce, salt, pepper.  Slowly stir in cheddar and jack cheese until melted. Fold in chicken until thoroughly mixed.  If desired, sprinkle with bleu cheese crumbles.

No comments:

Post a Comment