Buffalo Chicken Mac and Cheese

 

 

The original recipe called for rotisserie chicken. I used Buffalo Chicken Meatballs (2/9/2024 Label: Chicken), simply because I already had in the freezer. Since the meatballs already were cooked in Frank's Hot Sauce, I did not add any extra hot sauce. Original recipe is on Food Network. My version made enough for 2 people/ 2 meals.

Ingredients:

• 6 Buffalo Chicken Meatballs, cut in fourths
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free flour
• 2 teaspoons dry mustard
• 2 cups milk, I used lowfat
• 2 1/2 cup sharp Cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 4 ounces sour cream
• salt to taste
• 8 ounces Jovial elbow noodles, cooked according to package instructions
• 1/4 cup garlic breadcrumbs, from Baked PattyPan Squash Parmesan with Garlic Breadcrumbs (7/4/2020 Label: vegetable)
• 8 ounces Jovial elbow noodles, cooked according to package directions
• chopped fresh parsley, for serving
• butter to grease baking dish

Directions:

Cook elbow noodles, drain and set aside.

Grease a 8x8 baking pan.

In a medium saucepan over medium heat, melt butter. 

Once butter has melted add the flour and cook 1 minute.

Add the milk slowly, whisking as you go. Cook till thickens. May have to adjust heat. 

Add the shredded cheese a little at a time until melts and thickens.

Whisk in the sour cream. Take off heat and adjust salt to taste. I did not use all of the cheese sauce. Leftover about 1 cup for future use.

Preheat oven to 320-degrees.

To assemble: add 1/2 the noodles and little sauce to prepared baking pan. Add 1/2 the cheese sauce (see Note above) and then 1/2 chopped Buffalo Meatballs. Repeat for another layer.

Top off with the Garlic Breadcrumbs. Cover with foil.

Bake for 40 minutes or so until hot.

To serve sprinkle with fresh parsley.