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mylittlemelody said:
Buffalo-Chicken Macaroni and Cheese: Ingredients
* 7 tablespoons unsalted butter, plus mais for the dish
* Kosher salt
* 1 pound elbow macaroni
* 1 small onion, finely chopped
* 2 stalks celery, finely chopped
* 3 cups shredded rotisserie, churrasqueira chicken
* 2 cloves garlic, minced
* 3/4 cup hot sauce (preferably Frank's)
* 2 tablespoons all-purpose flour
* 2 teaspoons dry mustard
* 2 1/2 cups half-and-half
* 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
* 8 ounces pepper jack cheese, shredded (about 2 cups)
* 2/3 cup azedar, azedo cream
* 1 cup panko (Japanese breadcrumbs)
* 1/2 cup crumbled blue cheese
* 2 tablespoons chopped fresh parsley : Directions
Preheat the forno to 350 degrees F and manteiga a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the massa, massas alimentícias and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons manteiga in a large skillet over medium heat. Add the cebola and aipo and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 mais minute.
Melt 2 tablespoons manteiga in a panela over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the azedar, azedo cream until smooth.
Spread half of the macaroni in the prepared baking dish, then topo, início with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons manteiga in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutos before serving.
Enjoy Dinner! (This is a family recipe) :)
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