Buffalo Mac & Cheese
Rather than share a recipe for a specific team, I thought why not combine some of the best of sports food into one really awesome and easy to make dish that you can put together in about 30 minutes or less. Warning: this dish is mighty hearty. So I hope you’re hungry!
1 pound chicken tenders, cooked in buffalo chicken sauce (see below)*
Additional buffalo chicken sauce for extra flavor (1/4 – 1/2 cup to taste)
½ cup blue cheese crumbles
1 cup cream cheese
½ cup Greek yogurt
1 pound pasta elbows, boiled in salted water and cooked until al denté
1 tbsp. green onions, thinly sliced for garnish
Buffalo Chicken Sauce
2 tbsp. olive oil
1 tsp. kosher salt
1 1/2 tbsp. white vinegar
1/4 tsp. cayenne pepper
1/8 tsp. garlic powder
1/2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
1/4 tsp. black pepper
6 tbsp. Louisiana hot sauce
In a food processor, combine your cooked chicken and extra buffalo chicken sauce (make enough to cover each of the chicken wings and another ¼ to ½ cup or so).
Pulse until the chicken is soft and fills 2 cups.
In a large mixing bowl, combine the chicken and buffalo sauce from the food processor along with your blue cheese, cream cheese, and Greek yogurt.
Mix well and then place into a 9”x 9” baking dish and bake for 20 minutes.
When the “dip” part of the dish is done, remove from the baking dish and combine in a large mixing bowl with your cooked pasta.
Stir together well and serve topped with green onion slices.