I'm not going to lie, even though I love making my own versions of mac 'n cheese, I still occasionally will make the 'ol standby Kraft, blue box version. Spirals were my go to as a kid, but the shapes always tasted the best to me. It also helped that my mom always made it with extra butter. Like a half of stick.
Boy, do I love butter.
I have a basic version of mac 'n cheese that I've been making for a couple of years now that I have to say I've perfected. I've now started experimenting with different flavors with the recipe and decided to try my hand in a Buffalo Chicken version.
Buffalo Chicken Mac 'N Cheese
Ingredients
-3 heaping cups uncooked Cavatappi pasta
-1 1/2 cups heavy whipping cream
-1 lb ground chicken
-2 cups shredded cheddar cheese
-1/4 cup sliced green onions (about 4 medium)
-4-6 slices of cooked bacon, chopped
-3 stalks celery, chopped
-3/4 cup crumbled blue cheese
-1/4-1/2 cup Frank's Red Hot (depending on how hot you like it)
-Salt and pepper
-1 tablespoon of garlic, minced
-1 teaspoon cayenne
Topping
-1/2 cup crushed tortilla chips
-1/3 cup grated Parmesan cheese
-2 teaspoons olive oil
Brown ground chicken and celery in a large pan on medium heat. Brown until chicken is fully cooked and celery starts to get soft.
Cook pasta as directed on box until al dente. Drain and set to the side.
Heat oven to 375 degrees. Spray a 13x9 inch (3 quart) glass baking dish with cooking spray. Heat heavy whipping cream, salt, pepper, garlic and cayenne to a boil. Once boiling, reduce heat and stir in cheddar cheese with a wire whisk until smooth. Remove from heat.
Add cooked pasta to a large bowl. Pour cheese sauce mixture evenly on to pasta. Stir in Red Hot, green onions, cooked bacon and blue cheese. Pour into baking dish.
In a small bowl, mix Parmesan cheese and crushed tortilla chips together and stir in olive oil. Sprinkle evenly over the top of macaroni mixture.
Bake uncovered 15-20 minutes or until the dish is bubbling and top is golden brown.
