Friday, April 20, 2012

Spicy Stiring (Buffalo Chicken Mac and Cheese)

Welcome back to the kitchen of...well... me ;) Tonight for dinner I have decided to make one of the newer Stuart Family Favorites... Buffalo Chicken Mac and Cheese. A recipe I have been asked for from lots of people when I posted pictures on Facebook a few weeks ago. I have no set recipe I follow. I kind of winged it one night during what Mikayla likes to call "Momma's Randomly Made Meal" moments. Here is a list of what you will need: 
2 boneless chicken breast
Buffalo seasoning (I prefer Pampered Chef... I have two AMAZING reps who take very good care of my PC needs! I highly recommend checking them out
a small onion diced
a red bell pepper diced
a half stick of butter
a can of evaporated milk
3 cups of shredded Cheddar Cheese
1/3 cup flour 
bread crumbs 
Salt
a box of pasta (I like the twisty elbows)
(And red pepper if you are adventurous!)

To start preheat the oven to 350 degrees... and then let the fun begin! 
Cube the chicken into small pieces, season with buffalo rub, and cook in a frying pan.
In a sauce pan, melt the butter. Add the red peppers and onions (and a dash of red pepper for an extra kick) to the butter with salt to taste and cook for three minutes. 
Add in the flour and stir with a whisk... will become very thick! 
Slowly add in the milk while whisking the flour mixture. whisk until it is a thick sauce then add a cup and a half of cheese. This will be thick! 
Mix in the pot you cooked the pasta in (after draining the pasta!) and pour into a baking dish. Top with a layer of the remaining Cheddar cheese, bread crumbs and little melted butter for a nice golden brown touch. Bake for 25 minutes.... and enjoy! 
I was told that I could not make this blog post unless I personally thanked my assistant for the cooking photo session, Miss Mikayla Savannah-Lynn... So Thank you, Mikayla for all your help tonight!


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