buffalo chicken mac n cheese
serves 4 – 6
1 pound noodles (elbow, shells or whatever you desire)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2 cups milk
4 slices of bacon
1/3 cup blue cheese, crumbled
2/3 cup monterey jack cheese, shredded
2/3 cup cheddar, shredded
3/4 cup buffalo sauce
2 chicken breasts, cooked and shredded
green onions for garnish (optional)
Preheat oven to 350 degrees.
Cook bacon, drain on paper towel and crumble. I put my bacon on a cookie sheet with cooling rack and put it in the oven while I make the cheese sauce.
Boil noodles in salted water for 5-6 minutes until noodles are very al dente. They will finish cooking in the oven.
Melt butter in sauce pot over med heat. Add onions and cook until translucent. Add flour to butter and onions to create a roux. Slowly whisk milk into roux stirring until mixture becomes thick. If your milk is cold and straight out of the fridge, it may take about 10 minutes. If you warm the milk first it will take less time.
Once the milk mixture begins to thicken, add in cheeses. After the cheeses melt, add 1/2 cup buffalo sauce. Season with salt and pepper.
Mix the remaining buffalo sauce with cooked chicken. You could cook the chicken by boiling it, grilling it, sauteing it, baking it…whatever you feel like.
Mix noodles, cheese sauce, 3 pieces of crumbled bacon and chicken into greased baking dish. Top with remaining bacon.
Cover with foil and bake for 20 minutes. Remove foil and bake for additional 5 – 10 minutes until the top is golden and melted. Garnish with green onions. Enjoy!