tasty thursday

Buffalo Chicken Macaroni

3 boneless, skinless, chicken breasts- cooked and cubed

1 Tbsp flour

4-6 Tbsp butter

1.5 cups milk

4 oz. grated monterrey jack cheese (half a brick)

1/3 cup sharply shredded cheddar cheese

1/3 cup buffalo wing sauce

1/3 cup Panko bread crumbs  

Ranch dressing (or you can do bleu cheese)

Cook pasta, drain, and return to pot.  While pasta is cooking, heat saucepan over medium heat and add the butter.  Add the flour once the butter is melted and bubbly.  Whisk together to create a little roux and then cook for about 1-2 minutes until it starts to get a little golden in color. 

Add in the milk and turn the heat down to low. Stir until the milk thickens and add cheeses; stir until mixture is smooth.

Add in wing sauce (along with a little salt and pepper to taste) and mix well.

Lightly grease a casserole dish and spread pasta and chicken evenly throughout the pan.  

Pour cheese sauce on top of pasta/chicken and make sure it is all divided evenly.

Top with panko bread crumbs and more cheese.  

Bake at 375 for 25 minutes or so (or until cheese is golden brown).  Drizzle a little more buffalo sauce on top along with ranch/bleu cheese.  

Enjoy!

Thanks for walking with us,

JL