Hey Ramblers it is Friday again, time to share a favorite recipe or must have dish! This week I am going to share my famous Buffalo Mac and Cheese! I will also give you some hints on how to cheat a little if you are in a hurry!
What You Will Need
Ingredients
- 1/2 pound of medium short cut pasta (elbows, shells)
- 3 cups of cooked shredded or chopped chicken
- 8 ounces of Velveeta cheese, cubed
- 1 (10.75 ounce) condensed Cheddar cheese soup
- 1 cup of milk
- 1 cup of shredded sharp cheddar cheese
- 1 (3/4 ounce) packet of Ranch Dressing and Dip Mix (like Hidden Valley)
- 1/8 to 1/2 cup of hot sauce, or to taste
Instructions
Preheat oven to 350 degrees F. Butter a 2 quart casserole dish; set aside. Add pasta to boiling salted water, cook to al dente; drain well and add to casserole dish. Stir in chicken.
Heat the Velveeta and soup together until cheese is melted. Blend in the cheddar cheese and milk. Stir in the Ranch dressing mix and hot sauce; pour over chicken and pasta and stir. Bake, uncovered, at 350 degrees F for 30 to 35 minutes, or until heated through and bubbly.
Cook's Notes: I use 1/4 cup of hot sauce which leaves a nice, pleasant burn on the tongue and is plenty of heat for me. You may want it with more or less fire. May also substitute drained, canned chicken - you'll want a larger sized can of a good quality chicken, two is even better, or substitute chicken you've pulled from a rotisserie chicken.
My Masterpiece
This recipe is so easy and simple to make. Also it tastes fantastic. This is stand alone dish if needed. With the chicken added this could be the main dish!
Got A Secret Recipe Or Dish to share with us? Dig out grandma's old recipe and join us here at Rambling Redhead! Leave a comment and I will check it out. I could feature your blog in next weeks Foodie Friday post.
