Dark's Kitchen
Serves 4

1/2 lb chicken breast
1/2 lb macaroni
4 Tbsp butter
2 cloves garlic
2 medium shallots
3/4 C Franks Red Hot sauce
Tabasco sauce (to taste)
2 Tbsp flour
1 tsp garlic salt
1 tsp cayenne pepper
3/4 C milk
1/2 C heavy cream
1 1/2 C sharp cheddar, shredded
1 C Pepper Jack cheese, shredded
1/2 C sour cream


Preheat oven to 350 F degrees.  Grease a 9x13 baking dish.

Boil water in a large pot and cook macaroni for 7 minutes until al dente.

Drain macaroni in a large colander.

Dice shallots, garlic, and chicken into small pieces.

Melt 2 Tbsp of butter in a large skillet on medium heat.

Add shallots, garlic, and chicken to the skillet. After 3 minutes, add 1/4 C of Frank’s hot sauce and desired amount of Tabasco. Cook for 12 minutes until chicken is cooked thoroughly. Let cool.

Melt 2 Tbsp of butter in a separate skillet on medium heat.

Add flour, garlic salt, and cayenne, and whisk for 1 minute.

Add milk, heavy cream, and remaining hot sauce, to your skillet. Continue whisking for 2 minutes.

Add cheddar and Pepper Jack cheese to skillet, with milk, flour, and seasonings. Whisk until it forms a smooth sauce.

Stir in sour cream to finish sauce.

Pour half the macaroni into greased baking dish and then add cooked chicken on top.

Spread remaining macaroni on top of chicken and pour sauce evenly on top.

Bake for 35 minutes or until bubbly.
Buffalo Mac and Cheese
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