During our weekend, we came across an amazing baked pasta dish at a restaurant. We weren’t planning on eating at this place, but just to play our hole for the putt putt pub crawl. We grabbed a menu to find out what munchies they had and the waitress quickly recommended there Buffalo Chicken Macaroni and Cheese !
We have officially created a new food group in this household ; Anything Buffalo! I knew once we had our first bite, I HAD to make this. I searched high and low for the perfect recipe, however I could not find anything close to the this pasta dish……. Of course !
Pretty much all the recipes I came across made the mac and cheese portion like the back of any pasta box. We used the back of the Mueller’s pasta box!
8 ounces Mueller’s Elbow Macaroni
2 tablespoons flour or cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 cups milk
2 tablespoons margarine or butter
2 cups (8 ounces) shredded American or Cheddar cheese, divided
One rotisserie chicken, shredded
1 cup of favorite buffalo sauce ( and more)
1/2 cup of blue cheese or Gorgonzola
Shredded mozzarella ( topping )
Scallions ( topping )
Preheat oven to 375°F.
Cook pasta according to directions. Drain.
In medium saucepan, combine flour, salt, dry mustard & pepper in medium saucepan. Stir in milk until smooth. Add margarine, stirring constantly.
Bring to a boil over medium-high heat. Boil 1 minute.
Remove from heat. Stir in cheese until melted. Add cooked pasta, buffalo sauce, blue cheese, and chicken.
Make sure you taste it and decide to add more buffalo sauce.
Pour into greased 2-quart casserole. Sprinkle with mozzarella cheese and scallions.
Bake uncovered 25 minutes, or until lightly browned.
Picture Courtesy of google images !