AnnMarie's Buffalo Chicken Wing Mac and Cheese
By
AnnMarie Clarke
@amc63
1
As one who lived in the suburbs of Buffalo for almost a decade, I couldn't get enough of buffalo wings, beef on wecks and fish fry's. All of the above are notoriously famous in Buffalo. Being a chicken wing and pasta lover, I decided to create a comfort food dish for my husband Chris during the fall. It's a nice change for an entree during the football season. It's been a hit both at home and at work. I hope you enjoy it as much as we do!!!! P.S. As this is a true "comfort" food, calories aren't counted. :)
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
35 Min
Cook:
20 Min
Ingredients
- 1 box
- cavatelli (cork screw pasta)
- 2 c
- monterey jack cheese (shredded)
- 2 c
- colby jack cheese (shredded)
- 1/2 stick
- butter, unsalted
- 2 1/2 c
- half and half
- 2 Tbsp
- wondra cooking flour
- 3 medium
- boneless chicken breasts
- 1/3 c
- frank's hot sauce
- 1 c
- cheddar cheese, shredded
- 1/2 c
- chopped scallions
How to Make AnnMarie's Buffalo Chicken Wing Mac and Cheese
- 1Heat oven to 350 degrees. Cut raw chicken breasts into small chunks and lightly fry in a small amount of olive oil over medium high heat until no longer pink. No need to brown, just cook until done and tender. Remove from heat and place in bowl. Add Frank's Hot Sauce, mix well and set aside.
- 2Whisk flour and half and half in a medium sized saucepan until well blended and warming. Add butter and bring to a gentle boil. Fold in monterey jack and colby jack cheeses and stir constantly until well blended and thick. Remove from heat.
- 3Cook pasta according to package, drain, rinse briefly and return to pot. Add cheese sauce and chicken/hot sauce mixture and spread evenly in a lightly greased 9 x 13 pan. Add shredded cheddar cheese to top and place in oven for approximately 15 - 20 minutes (Just enough until cheddar cheese melts and pasta turns lightly brown). Remove from oven and sprinkle with chopped scallions. Viola!!!!
