Monday, June 14, 2010

Buffalo-Chicken Macaroni and Cheese & Baxter's new hair cut

On Friday I was looking for something good to make for Adam and I for dinner. I wanted it to be a special weekend splurge and to make sure Adam would like it. When I asked him about buffalo chicken mac 'n cheese, he lit up. I found this recipe on the Food Network and it had lots of positive reviews. Mine turned out yummy but I put too much hot sauce in it which kind of took away from the taste of the cheese, so I would just pay attention to how much hot sauce you use because you can always add more later once it's plated.

Buffalo-Chicken Macaroni and Cheese
This makes a ton! I halved the recipe (halved what is printed below) and it still made a lot.

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup breadcrumbs
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley (didn't use)
Preheat oven to 350 degrees and butter a 9x13 baking dish (you may need to use a second dish as well because this makes a lot). Bring a large pot of salted water to boil; add pasta and cook until al dente, about 7 minutes. Drain. Place in a bowl and toss with olive oil to keep from sticking together while you make the chicken and sauce.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 more minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-n-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni on the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the breadcrumbs, blue cheese and parsley, if using. Sprinkle over the macaroni and bake until bubbly, 30-40 minutes. Let stand 10 minutes before serving.
Then the next day I took Baxter to get a hair cut. Because his fur was a knotty mess from getting wet and from us neglecting to brush him 4 times a day, the groomer gave him a short cut. Despite him looking like a leggy lamb with a fox-like tail, he'll have a comfortable and cool summer.


  1. Baxter pictures always always make me happy! Can't wait to see this new do in person! :)

  2. I shall add this recipe to my "must make for husband" list. (P.S. Baxter looks cute!)