AnnMarie's Buffalo Chicken Wing Mac and Cheese
By
AnnMarie Clarke
@amc63
2
★★★★★ 1 vote5
Ingredients
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1 boxcavatelli (cork screw pasta)
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2 cmonterey jack cheese (shredded)
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2 ccolby jack cheese (shredded)
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1/2 stickbutter, unsalted
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2 1/2 chalf and half
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2 Tbspwondra cooking flour
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3 mediumboneless chicken breasts
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1/3 cfrank's hot sauce
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1 ccheddar cheese, shredded
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1/2 cchopped scallions
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1/2 ccrumbled bacon
How to Make AnnMarie's Buffalo Chicken Wing Mac and Cheese
- Heat 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.
- Whisk 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.
- Cook 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!!!!