Enjoy!
Kristin
Buffalo Chicken Mac & cheese
~1 lb elbow macaroni
~4 tbsp butter
~1 small onion, diced
~4 cups shredded cooked chicken (grocery store rotisserie birds work great)
~3/4 cup buffalo sauce (add more if you love it hot)
~2 tbsp flour
~2 tsp dry mustard
~2 1/2 cups whole milk
~1 lb sharp cheddar cheese, cut into 1/2 inch cubes (reduced fat cheese is fine)
~8 oz pepper jack cheese, shredded (reduced fat cheese is fine)
~2/3 cup sour cream
~3/4 cup crumbled blue cheese
1. Preheat your oven to 350. Grease or spray a 9x13 baking dish. Boil the Macaroni in a large pot of salted water until al dente, 6-7 minutes or according to package directions. Drain and set aside
2. Melt 2 Tablespoons of the butter in a large skillet or pot over medium heat. Add the onion and cook until tender, stirring occasionally, about 5 min. Stir in the chicken and add 1/2 cup of buffalo sauce. Cook 1 minute more then remove from the heat.
3.In another pan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and dry mustard until smooth. Whisk in the milk and remaining buffalo sauce. Stir until thickened, about 3 min. Whisk in the cheddar and pepper jack cheeses until melted, then stir in the sour cream until smooth.
4. Spread half of the pasta into the bottom of the baking dish, top with the chicken mixture, then top with the remaining pasta. Pour the cheese sauce over as evenly as possible (a ladle works nicely). Sprinkle with the blue cheese and set the baking dish on top of a cookie sheet before placing in the oven (trust me). Bake until bubbly and slightly browned on top, about 30-35 min. Let rest 10 min before serving.
6 comments:
Speaking from experience, this recipe is delicious!
Here's another one we enjoy around here--
French Toast Casserole
5 cups bread cubes 4 eggs 1 1/2 cups milk 1/4 cup white sugar, divided 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon margarine, softened 1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
Easy Boston Butt
***We have about 20 people on staff, so I usually cook 3 butts.***
Boston Butt
Butt Rub (Found only at Piggly Wiggly. If you're not lucky enough to have the Pig nearby, any pork rub will work)
Roasting pan
Rinse and dry the boston butt. Place it fat side down in the pan. Generously rub with Butt Rub on all sides. Cover and bake on 240 degrees for 12 hours. When it's done, remove the bone. I don't like fat, and my squad mates are spoiled, so I also remove all the fat before pulling it apart into a bbq consistency. Slap it in some hamburger buns with slaw and whatever sauce you like, and enjoy!!
Those are 2 of my very favorites!!
Thumbs....ha ha ha ha.
Love the site Kristin!
Post a Comment