Greg was so supportive in my bid to create the world’s unhealthiest chili mac that I figured he deserved a reward. (OK, he was a bit of a cad, really, but we had some great blue cheese, some leftover chicken and we buy hot sauce by the gallon.)
First, let me say that if you eat your chicken wings with ranch dressing you’re doing it all wrong. The proper accompaniment is blue cheese. Period. Full stop.
Macaroni and Cheese With Buffalo Chicken and Blue Cheese
- 6 tbsp butter
- 1/3 cup hot sauce (preferably Frank’s, but we used Louisiana)
- 1 1/2 cups cooked, shredded chicken
- 1/3 cup flour
- 1 cup milk (not skim)
- 1 16-ounce package elbow macaroni
- 1/2 cup crumbled blue cheese, plus 2 tbsp
- 1/2 cup Camembert or other soft, mild cheese
- Bread crumbs
- black pepper to taste
Melt two tablespoons of butter in the microwave. let cool slightly. Mix with hot sauce and toss mix over chicken. Cook pasta in salted water to almost al dente. Drain and put in large mixing bowl. Stir the chicken mix in and set aside. Lightly grease a 9×12 baking dish. Heat milk in a small saucepan very slowly making sure not to bring milk to a boil or scald. Meanwhile melt remaining four tablespons butter in another sauce pan. Add flour and cook roux till medium brown color appears whisking constantly, about 5 minutes. Add warm milk to roux and whisk till thick and bubbly, about 5 minutes. Add cheese, lowering heat. Stir until combined. mixture. Pour cheese sauce over pasta and mix thoroughly. Spoon into baking dish and spread out evenly. Sprinkle remaining blue cheese over top. Then dust with breadcrumbs. Bake at 400 degrees till cheese is browned on top, about 20 minutes.