Do you ever get it into your head that you are really craving two foods and wonder if they can be magically brought together? Of course, the answer is yes because apparently many other people had already thought of and developed recipes for bringing the spicy, yumminess of buffalo chicken and the cheesy, gooeyness of mac and cheese together. I knew that Kevin would be on board for trying this, so I went with the recipe posted at the Food Network. I read through the modifications, complaints, and praises. I decided to give it a go as written, no modifications (ok, I left out the blue cheese because neither of us likes blue cheese, but it was part of the topping, and not integral). We've now eaten this buffalo chicken mac and cheese three nights in a row. I prepared it (all by myself!!) Sunday afternoon, and we ate it Sunday, Monday, and Tuesday. The recipe makes A LOT of mac and cheese. It would be great for a party and is soooooooo delicious everyone will probably ask you to bring it to all pot lucks forever and ever (which is cool to have a signature dish, but this is a bit time consuming to make... but don't let that dissuade you from trying it).
I cooked it in the dutch oven because we didn't have casserole dish large enough, and I was worried that even the two that we have wouldn't be enough space.
All gooey and spicy and yummy!!
You can see all the melty, cheesy goodness and the nice orange tint of lots of Frank's hot sauce.
The first day, fresh from the oven is always the gooiest, yummiest day. But this held up well on the second and third day. Both times it was reheated in the oven. The macaroni had soaked up some of the excess liquid, so it was less runny, but still delicious. Probably could have been reheated in the microwave, but we prefer the oven.
Tonight's dinner is pasta using tomato sauce that Kevin made on Saturday/Sunday with tomatoes from our garden!