Buffalo Chicken Pasta

Buffalo Chicken Pasta

Yes. MORE BUFFALO THINGS. I’m beginning to get the feeling I should have stopped with the sub, since that was effing amazing, yet I soldier on. This is good! Totally solid! Not the amazing deliciousness of that sub, but still quite tasty. It’s pretty much a spicy macaroni and cheese with chicken bits in and delicious Buffalo flavor. Also, I’m not sure why my panko didn’t brown. I have had a few words with them and hope to see their performance improve.

Anyway! As mentioned, this was quite tasty and the spice-loving roommate appreciated it a great deal. I also liked it! It’s a good way to use leftover chicken, too.

Buffalo Chicken Pasta, adapted from Tasty Kitchen

1 lb. short pasta (I used elbows)
1 Tbsp. butter
1 Tbsp. flour
1 1/2 c. milk
1/2 c. grated Monterey jack
1/3 c. grated cheddar
1/3 c. Frank’s Red Hot
1/4 c. blue cheese crumbles
2 c. cooked, cubed chicken
1/3 c. panko
green onions for garnish (which I forgot)

Cook the pasta a few minutes shy of what it says on the package. Drain and set aside. Preheat the oven to 375F. Grease a 9″ square pan and set aside.

Melt the butter in a saucepan over medium heat. Once it foams, add the flour and cook for a few minutes until it thins out a tad. Add the milk and whisk the roux in vigorously. Drop the heat to low and stir until the milk is thick enough to coat the back of a spoon. Turn off the heat and add in the cheeses a handful at a time, stirring until the cheese melts before adding more. When all three cheeses are incorporated, add the Frank’s and the chicken and stir in.

Depending on where you have more room, mix the pasta into the sauce in the pot or in the baking dish. Sprinkle the top with the breadcrumbs and bake for 25 minutes or so, until it’s bubbly and delicious. Sprinkle with sliced green onions and enjoy!

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~ by iliadawry on 24 May 2013.

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