Irresistible combination #1

Buffalo wings: check. Macaroni and cheese: check. Happy kids: check.  But, put the two together –  and Wow!

Another kid-favorite combo tomorrow…  oh, and Happy 4th of July!

Buffalo Chicken Mac and Cheese

Topping
10 slices bacon, diced
1 cup Panko breadcrumbs
1/4 cup crumbled blue cheese
2 tablespoons unsalted butter, melted

Mac and Cheese
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons reserved bacon drippings
1 cup peeled and diced onion
3 celery stalks, diced
1 garlic clove, peeled and minced
1/2 cup flour
4 cups milk
1/4 cup Frank’s Buffalo Sauce
1 pound grated white cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1 pound small macaroni pasta
2 cups cubed purchased rotisserie chicken, tossed with an additional 2 tablespoons Frank’s sauce

Topping: Cook the diced bacon in a large skillet until crisp; remove with a slotted spoon to paper towels to drain.  Reserve 2 tablespoons of the bacon drippings.

In a medium bowl, combine the Panko, blue cheese, drained bacon, and melted butter; mix together and set aside.

Mac and Cheese: In a large pot, melt the butter and reserved bacon drippings together, stir in the onions and celery and sauté for about 5 minutes or until the onions are soft and translucent.  Stir in the garlic, then the flour, and continue to cook for 2 minutes, stirring constantly.  Increase heat to medium-high; slowly add the milk, while whisking constantly until all the milk is incorporated.  Stir in the Franks sauce and continue to whisk constantly until the sauce is thickened and coats the back of a spoon.  Remove from heat and stir in the cheddar cheese, salt, pepper, and nutmeg until cheese is melted.

Bring a large pot of water to a boil.  Preheat the oven to 250 degrees and butter a 13 x 9-inch baking dish.

When the water is boiling, add 1 tablespoon salt and then the macaroni and cook uncovered until al dente; drain and stir the pasta into the cheese sauce.

Pour the mac and cheese into the prepared baking dish, cover with foil and bake for about 15 minutes.  Remove foil, and stir in cubed chicken. Sprinkle on topping and return to oven and bake another 15 minutes or until cheese is bubbling and the top is lightly brown.

Serves 10