Monday, April 15, 2013

Buffalo Chicken Mac n’ Cheese

Before I introduce this ridiculously delicious recipe, I wanted to say HAPPY ENGAGEMENT ANNIVERSARY to my fiancĂ©! We got engaged on April 15, 2012. In short, he proposed to me during a candlelight ceremony during my sorority’s chapter meeting/election night.

Whatwhatwhat this mac ‘n cheese is unrealllll. I tinkered a little bit with the original recipe to lighten it up a bit more. I decreased the amount of cheese by two cups because I believe this dish gets its flavor from the buffalo-blue sauce. Feel free to add more cheese! This recipe is also a little time and space consuming, which was a challenge in my currently small kitchen. Luckily for me, I’m moving soon, and there is plenty of counter space at our next place!

So fo real, make this tonight. It makes a good amount, so you can eat it for a few days, or feed a small crowd.

-1 13 oz. box whole grain pasta
-1 lb. cooked chicken, cut into bite-sized pieces (I used frozen chicken breast strips)
-2 bell peppers, red and yellow, diced
-1 onion, diced (Optional)
-2 Tbsp garlic, minced
-1 C Greek yogurt
-1 C blue cheese dressing
-1/2 – 3/4 C buffalo sauce
-1 C shredded cheddar cheese, divided
-1/2 C panko breadcrumbs
-Cilantro for garnish (Optional)

1. Preheat oven to 350 degrees F and prepare a shallow baking dish.
2. Boil pasta according to package instructions. Drain and place in a large bowl. Add cooked chicken, diced bell peppers, and half of the shredded cheese. Mix well.
3. Place garlic, Greek yogurt, blue cheese dressing and 1/2 cup buffalo sauce in a food processor. Puree until smooth. Taste, and add another 1/4 cup buffalo sauce if needed. Pour over the pasta and combine. Pour the pasta mixture into prepared baking dish.
4. Mix the remaining 1/2 C cheese and the panko together. Sprinkle over the top of the pasta.
5. Bake until pasta is golden, about 30-40 minutes.
6. Eat!

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