Buffalo Chicken Macaroni & Cheese
Serves: Fills a 9 x 13inch casserole dish
  • 1 lb macaroni or other pasta (I used bow-tie)
  • 3 tbsp butter
  • 2 tbps all-purpose flour
  • 2 tsp dry mustard
  • 2-1/2 cups half and half
  • ¾ cup Texas Pete Buffalo-Style Wing Sauce
  • 1 lb sharp cheddar, cubed (one large block is 1 lb)
  • ⅔ cup sour cream
  • 3 cups shredded rotisserie chicken
  1. Preheat oven to 350 degrees F and lightly butter a 9 x 13inch casserole dish
  2. Bring water to a boil and cook macaroni until al dente (read package)
  3. Melt butter in a large saucepan on medium. Whisk in flour and dry mustard. Add half and half and hot sauce and stir until thick, about 2 minutes. Add cheese, stirring until melted and smooth, and whisk in sour cream. Remove from heat.
  4. Pour half of the macaroni in the casserole dish. Layer with chicken and then remainder of macaroni. Pour cheese sauce evenly over top.
  5. Bake about 30 minutes or until cheese bubbles.
Recipe by Modern Martha at http://modernmartha.com/2010/11/buffalo-chicken-macaroni-cheese/