Mr. Snoop and I typically eat at home nearly every night. Thus I usually cook nearly every night. Good for the budget and the waistline, you see. So I tend to make pretty healthy meals. Except this one. Are you ready? Because this is ridiculous. And a total man-catcher. You can find the original version on the Food Network website, but I adjusted this for our budget and needs (ie, I always simplify and will not spend $5 on a thing of panko I'll use just for this). Here goes!
Buffalo Chicken Mac & Cheese
Serves 3 to 4
3 T unsalted butter
8 oz elbow macaroni (we always do whole wheat)
One large onion, chopped
1 cup shredded chicken (more or less)
3 cloves minced garlic
1 C hot sauce (I used Franks's and we like things SPICY.. definitely halve or quarter if you do not)
1 T flour
2 t dry mustard
1 1/4 C half and half
4 oz pepper jack cheese, shredded
6 - 8 oz cheddar, shredded
1/3 C light sour cream
1/4 C blue cheese, crumbled
Preheat oven to 350. Spray a baking dish. Cook pasta til al dente, about 6-7 minutes.
Melt 2 T butter and saute onion until golden. Add garlic and chicken. Stir til fragrant. Then add 1/2 C hot sauce and simmer until thickened, about a minute.
Scoot the onion, garlic, chicken, and hot sauce mixture over to one side of your pan. Melt 1 T butter on the clear side. Stir in flour and mustard to create a roux. Mix your roux in with the onion mixture and then add the half and half and last 1/2 C of hot sauce. Stir until thickened.
Once the sauce is thickened, stir in the pepper jack, cheddar until they melt. Then add the sour cream. Do a taste test here to make sure you have enough hot sauce. If you are like me, dump another half a bottle in there.
Stir the pasta and sauce together in your prepared baking dish. Top with blue cheese. Bake for 35 minutes, until bubbly. Let rest 10 minutes after baking.