Sunday, December 4, 2011

Buffalo Chicken Macaroni and Cheese

Before football started this afternoon I was laying on the couch watching Good Eats on my favorite channel (Cooking Channel) and Alton was making all sorts of mac and cheese deliciousness. It was then I decided I needed some sort of mac and cheese today. But then again.... I have been craving buffalo chicken dip for a while and I was planning on making that for football tonight. Solution? Buffalo chicken mac and cheese. Brilliant.

It was everything I could have hoped for and Mr. Picky had 3 (BIG) servings. It is somewhat spicy so if you don't like spicy food then, well.... you shouldn't make buffalo chicken mac and cheese. :)

4 T unsalted butter
8 oz (1/2 lb) elbow macaroni
1/2 c onion, finely chopped
1 1/2 c shredded rotisserie chicken
3 oz buffalo wing sauce (I used Texas Pete)
1 T flour
1 t dried mustard
1 1/4 c half-and-half
1 1/2 c shredded cheddar cheese
1 c shredded pepper jack
1/3 c sour cream
3/4 c panko bread crumbs
1 T chopped fresh parsley

1. Boil pasta according to package directions for al dente pasta. 
2. Meanwhile, melt 1 1/2 T butter over medium heat. Add onions and cook until softened, about 5 minutes. Add the chicken and 2 oz hot sauce (seriously.. just eyeball it. Cover the chicken in hot sauce). Heat through, reduce heat and keep warm.
3. Heat 1 T butter over medium heat in another sauce pan. Mix in flour and dried mustard, whisk to combine and make a roux. Slowly add half and half and a couple more tablespoons of hot sauce. Stir until thickened. 
4. Add the pepper jack and about 1 1/4 c of the shredded cheddar and stir until melted. Mix in sour cream and stir until smooth.
5. Combine pasta, chicken and cheese sauce and stir to combine. Pour into a greased 9 inch baking pan. 
6. Heat 1 1/2 T butter in the microwave until melted. Mix with bread crumbs, remaining cheddar and parsley. Cover the macaroni and cheese with breadcrumb mixture.
7. Bake in a 350* oven for 35 minutes. Let sit 10 minutes before serving.

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