Given the amount of love and affection you, my dear friends, paid to the buffalo chicken rolls I baked last week, and given that creamy homemade macaroni and cheese is one of those dishes we’d all love to eat competitively at a state fair, I figured it wise to combine the two.
Now, I’ve done a lot of this sort of ‘if ‘X’ is great, and ‘Y’ is also fabulous…why not pair ‘em?!’ The minor problem that arises from this kind of query is that I’ve ended up alone in my kitchen dipping salty kettle cooked potato chips into peanut butter and slathering jam on top of grilled cheese sandwiches a time too many.
This one, though, well this is a good one. And it makes sense.
- 8 ounces dry elbow macaroni (enough for 4 cups cooked)
- 1 pound boneless skinless chicken breast
- 1 cup 1% milk
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 3 ounces extra sharp cheddar cheese (¾ cup)
- 2 ounces crumbled blue cheese (½ cup)
- ½ – ⅔ cup hot buffalo wing sauce (I like Frank’s Red Hot)
- Poach the chicken: Place the breasts in a large saucepan or dutch oven, in a single layer, and fill with just enough cold water to cover the chicken by 1 inch. Bring the water to a boil over medium-high heat then reduce the hea to low, cover, and simmer for about 15 minutes depending on how thick the breasts are (check the chicken after 10 minutes). When done, the breasts should be completely opaque on the outside and register 165 degrees on meat thermometer. Cut through the center of one to check doneness so that you don’t accidentally remove all the chicken too soon. Transfer the chicken to a cutting board and let cool slightly until before shredding with two forks.
You can find complete recipes of this Healthy Buffalo Chicken Macaroni and Blue Cheese in andiemitchell.com