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Category: Main Dish
Prep Time: Cook Time: Total Time:
(serves 3-4)
Ingredients
1/2 pound chicken breast
1/2 pound macaroni
4 tablespoons butter
2 cloves garlic
2 medium shallots
3/4 cup Franks Red Hot sauce
Tabasco sauce if you need more heat
2 tablespoons flour
1 teaspoon garlic
1 teaspoon cayenne pepper if you like more heat
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups sharp cheddar (shredded)
1 cup pepper jack cheese (shredded)
1/2 cup sour cream
Directions
Preheat oven to 350 F and grease a large baking dish.
Boil water in a large pot and cook macaroni for 7 minutes until it is al dente.
Drain macaroni in a large colander.
Dice your shallots, garlic, and chicken into small pieces.
Melt 2 tablespoons of butter in a large skillet on medium heat.
Add shallots, garlic, and chicken to the skillet. After 3 minutes, add 1/4 cup of Frank’s hot sauce and desired amount of Tabasco.
Cook for 12 minutes until chicken is cooked thoroughly. When finished, let cool.
Melt 2 tablespoons of butter in a separate skillet on medium heat. Add in flour, garlic salt, and cayenne and whisk for 1 minute.
Add milk, heavy cream, and remaining hot sauce to your skillet. Continue whisking for 2 minutes
Add cheddar and pepper jack cheese to your skillet with milk, flour, and seasonings. Whisk until it forms a smooth sauce.
Stir in sour cream to finish your sauce.
Pour half of your macaroni into your greased baking dish and then add your cooked chicken on top.
Spread the remaining macaroni on top of the chicken and then pour your sauce evenly on top.
Bake for 35 minutes until bubbly.
Let rest for 10 minutes before serving. (Serve in baking dish or ceramic bowls to preserve heat).
Recipe Source: Recipe adapted from Table For Two
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Buffalo Mac and Cheese
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Category: Main Dish
Prep Time: Cook Time: Total Time:
(serves 3-4)
Ingredients
1/2 pound chicken breast
1/2 pound macaroni
4 tablespoons butter
2 cloves garlic
2 medium shallots
3/4 cup Franks Red Hot sauce
Tabasco sauce if you need more heat
2 tablespoons flour
1 teaspoon garlic
1 teaspoon cayenne pepper if you like more heat
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups sharp cheddar (shredded)
1 cup pepper jack cheese (shredded)
1/2 cup sour cream
Directions
Preheat oven to 350 F and grease a large baking dish.
Boil water in a large pot and cook macaroni for 7 minutes until it is al dente.
Drain macaroni in a large colander.
Dice your shallots, garlic, and chicken into small pieces.
Melt 2 tablespoons of butter in a large skillet on medium heat.
Add shallots, garlic, and chicken to the skillet. After 3 minutes, add 1/4 cup of Frank’s hot sauce and desired amount of Tabasco.
Cook for 12 minutes until chicken is cooked thoroughly. When finished, let cool.
Melt 2 tablespoons of butter in a separate skillet on medium heat. Add in flour, garlic salt, and cayenne and whisk for 1 minute.
Add milk, heavy cream, and remaining hot sauce to your skillet. Continue whisking for 2 minutes
Add cheddar and pepper jack cheese to your skillet with milk, flour, and seasonings. Whisk until it forms a smooth sauce.
Stir in sour cream to finish your sauce.
Pour half of your macaroni into your greased baking dish and then add your cooked chicken on top.
Spread the remaining macaroni on top of the chicken and then pour your sauce evenly on top.
Bake for 35 minutes until bubbly.
Let rest for 10 minutes before serving. (Serve in baking dish or ceramic bowls to preserve heat).
Recipe Source: Recipe adapted from Table For Two
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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