My brother in law, Will, is staying with us for a few weeks. It's fun having him around. He likes to drink and eat...even more than I do. Anyway, he loves buffalo chicken anything. Remember the buffalo chicken cigars? Those were his idea. Then that recipe inspired a skinny makeover. Needless to say, a lot of my recipes have stemmed from his insatiable quest for the perfect buffalo chicken dish.
I started browsing some recipes and decided to make a buffalo chicken mac n' cheese. UM. You guys. So good.
It was cheesy and spicy and creamy and oh my.
...not to mention the buttery panko bread crumbs on top. Drool face.
If someone calculates the calories in this dish, I'll have to kill you.
Here's the recipe. You should make this. Like now.
1 Whole Rotisserie Chicken, skin removed, meat pulled
1 Box of Medium Shells
1 Stick of Butter
4 Ounces of Cheddar, shredded
4 Ounces of Monterey Jack, shredded
4 Cups of Milk
1/4 of Flour
3/4 Cup of Panko Bread Crumbs
1/2 Cup of Hot Sauce
Cook pasta for 8 minutes, drain and set aside. You want pasta to be under cooked since it will finish in the oven. Melt 1/2 stick of butter over medium heat. Once melted, sprinkle in flour and cook for 1-2 minutes. Add milk a little at a time. Heat until it begins to thicken. Remove from the heat and let it cool for 2-3 minutes and then add the cheese. Add hot sauce and then season with salt. Once incorporated, add the pasta and the chicken and stir. Add to a casserole dish and top with some more cheese. Heat second half stick of butter until melted. Add panko breadcrumbs to the melted butter and stir. Top the pasta with the breadcrumbs and then cook in a 375 degree oven for 15-18 minutes or until breadcrumbs turn golden brown.
Find the biggest fork you can and go to town. My oh my. Stay hungry!