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Buffalo Chicken Macaroni and Cheese. Yum. I substituted parmesan for bleu cheese and used green onions instead of parsley. Very simple recipe, very spicy. I would put less onions in next time (or none at all) because the sweetness of the onions doesn't mix with the spicyness of the rest of the dish

Ingredients:

  • 7 Tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 cup Frank's Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded 
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled blue cheese
  • 2 Tablespoons chopped fresh parsley

Instruction
See full instructions on : noblepig.com

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