Baked Buffalo Chicken Pasta

If you know me at all you know I love all things that include buffalo sauce and lots of times I'll even add buffalo sauce to things that make people go hmmm.... For example I LOVE a shot of buffalo sauce in my cheese and brocoli soup. I mean the soup is amazing on its own but add some buffalo sauce and its over the top! I also love to dip my pizza in it! I'm not one of those ranch girls so you'll never find that near my pizza I prefer to spice things up instead of down! So when I saw this recipe I knew I had to make it! I found one other that I'm going to make in the near future but for now this is a keeper!

Baked Buffalo Chicken Pasta
serves 4-6

• 1 pound pasta (I used whole wheat orecchiette)
• 3 boneless, skinless chicken breasts, cooked and cut into chunks
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 4 ounces grated monterey jack cheese (I used half a brick) + more for topping
• 1/3 cup grated sharp cheddar cheese + more for topping
• 1/3 cup buffalo wing sauce
• 1/3 cup panko bread crumbs
• salt and pepper to taste
• for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Another Mac and Cheese Recipe

I LOVE Macaroni and Cheese so I'm a total sucker when it comes to new recipes for it and I'll try any of them at least once! Well this is one of those recipes that is definitely only going to be a one timer in our household. We didn't like it all...like we threw out most of the pan, but it could just be our taste buds. The hubby was convinced the cheese was bad but I honestly think it was the dry mustard that was added, but whatever the case may be we are not making this again ever. Sadly I do have to say this did come from the Pioneer Woman, but the next recipe I'm going to post will def make up for this one!

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
• ¼ cups All-purpose Flour
• 2-½ cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Pepper Jack Macaroni & Cheese

**This was sooo easy and super yummy! I didn't measure out the cheese just kind of eye balled it so I may have added just a bit more! It wasn't spicy at all and my 10 month old devoured it! This will be made again when we want a twist on our mac and cheese. This recipe can be found on Lynn's Kitchen Adventures.**

Ingredients:

• 1/2 lb elbow macaroni ( I used gluten free pasta)
• 3 eggs
• 1 can (12 ounce) evaporated milk
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups shredded pepper jack cheese 

Directions:

1. Cook macaroni according to directions.
2. In a large bowl whisk together eggs, milk, and cayenne pepper. Stir in cheese.
3. Add cooked pasta and pour into a 2 quart casserole dish.
4. Bake at 400 for about 20 minutes or until cooked through.
5. Let sit 5 minutes before serving.
6. Serve and enjoy!

The result: