Buffalo Chicken Mac n Cheese

I absolutely love hot wings, and mac n cheese...so why not combine them?! I used chicken breasts for this recipe, but you could easily use already cooked rotisserie chicken from the store if you wanted to cut your time down.
*I would suggest making a little extra sauce in case you want to add more when reheating your leftovers.

1/2 - 1lb Pasta
4Tbl Unsalted Butter
4 Chicken Breasts (cut in strips)
Minced onion and or garlic
1C Franks Red Hot
3Tbl. Flour
2tsp. Dry Mustard
1 1/2C Cheddar Cheese (grated)
1/2C Pepperjack Cheese (grated)
1C Milk (more if needed)
1/4C Heavy Cream
1/3C Sour Cream or Plain Nonfat Yogurt
Sour Cream
Salt
Pepper
Blue Cheese Crumbles


Equipment
2 sauce pots (one medium and one large)
1 saute pan
Whisk
Cheese Grater


In large Sauce pot boil water with a pinch of salt to cook pasta.

While pasta is cooking melt a tablespoon of butter with a splash of olive oil in a saute pan and add chicken (seasoned with salt and pepper) to pan with minced onion (or garlic)when onion has just softened add Franks Red Hot to cover chicken and let it simmer. Flip the chicken every once in a while so it cooks evenly.

While chicken is cooking you can start your sauce. In a medium size sauce pot melt 3Tbl. butter, whisk in flour and dry mustard. When the this is crumble begin to whisk in the milk and heavy cream. Stir in Cheddar and Pepperjack cheese, when cheese is about melted stir in your sour cream. If sauce is too think you can add a little more milk. Add in Salt, Pepper and Franks to taste.

Drain your pasta and return to pan off of heat. Chop up cooked chicken and add to pasta. When sauce is to your liking pour over pasta and serve with blue cheese crumbles on top.




Comer!