The meal I made last night for dinner is one of those meals that is just a good idea. Whoever had the genius idea of combining buffalo chicken and macaroni and cheese is a my new hero. For some reason I feel like a bunch of drunk college kids must have created this at 2am, it has that taste to it that screams “comfort food” but don’t worry the sprinkle of Gorgonzola or blue cheese on top really classes it up 🙂 I chose to use gorgonzola because I love it to death and Aaron would prefer that over blue cheese. Either works just fine, either makes it just perfect.
Buffalo Chicken Macaroni and Blue Cheese:
recipe from Can You Stay For Dinner
served 4-5 plus leftovers
1 cup 1% milk
1 tbsp butter
3/4 cup extra sharp cheddar cheese
1/2 cup crumbled blue or gorgonzola cheese
4 cups elbow shaped pasta
1 lb cooked and shredded or cubed chicken breasts
1/2 cup hot buffalo wing sauce (Recommend Frank’s Red Hot Buffalo sauce)
in a small saucepan stir milk and cornstarch, bring to a boil and then reduce to simmer.
Add butter and then stir until it is thick enough to coat the spoon.
Add cheddar cheese, stir until melted and silky
In a bowl add pasta and cover with cheese sauce. Stir to combine
In a separate bowl combine chicken and hot sauce. Use as much sauce as you prefer, coating the chicken.
Fold in the chicken to the pasta and gently combine (It tastes best if it is not perfectly combined but instead some bites have the kick of the sauce and some do not).
Sprinkle with blue or gorgonzola cheese and sliced green onions (these add such a great flavor)