Buffalo Chicken Mac & Cheese
  • 2 Tyson Buffalo Style Tenders
  • ½ lb cavatappi pasta
  • 1½ T butter
  • 2 stalks celery, diced
  • ¼ onion, diced
  • 2 cloves garlic, diced
  • 1 T butter
  • 1 T flour
  • 1 tsp. dry mustard
  • 1½ C half-and-half
  • 4 oz shredded Monterey Jack cheese
  • ½ lb. sharp cheddar cheese, cubed
  • ¼ C panko
  • 1 T butter
  • 2 T parsley
  1. Warm through tenders in the oven, approximately 10 minutes. Chop roughly, set aside.
  2. Preheat over to 350.
  3. Cook pasta in boiling water for 7 minutes.
  4. While pasta is cooking, melt 1½ tablespoons of butter in a small skillet. Add diced celery and onion and cook 5 minutes, or until translucent.
  5. Meanwhile, melt 1 tablespoon of butter in a medium saucepan. Whisk in flour and dry mustard; cook 1 minute. Add half-and-half, whisking constantly, until bubbles and thickens, about 2-3 minutes.
  6. When sauce has thickened, add chicken and garlic to the celery and onion. Stir and let cook for 2 minutes.
  7. In batches, add the shredded and cubed cheese to the half-and-half sauce. Stir occasionally until all the cheese has melted. You may need to add a pinch of salt.
  8. Spray a 9x9" baking dish with cooking spray. Layer ½ of the pasta, then top with the chicken mixture. Finish with the remaining pasta, and pour the cheese sauce over the entire dish.
  9. Melt 1 tablespoon of butter in a microwave-safe dish; stir in the panko breadcrumbs.
  10. Spread across the top of the mac & cheese, then sprinkle on parsley.
  11. Bake for 30 minutes, until cheese is bubbly and lightly browned.
Recipe by Views From the Ville at http://viewsfromtheville.com/2013/09/27/tailgating-recipes-buffalo-chicken/