Buffalo Mac

Buffalo Mac
Buffalo Mac

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound fusilli or rotini

  • 1

    pound boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1

    teaspoon celery seed, crushed

  • 2

    teaspoons paprika

  • 1/4

    teaspoon salt

  • 1

    tablespoon olive oil

  • 2

    celery ribs, diced

  • 3

    cloves garlic, minced

  • 4

    tablespoons unsalted butter

  • 3

    tablespoons all-purpose flour

  • 2

    teaspoons dry mustard

  • 2 1/2

    cups 2% milk

  • 1/2

    cup Frank's RedHot Buffalo Wings Sauce

  • 8

    ounces sharp cheddar, shredded

  • 3/4

    cup crumbled blue cheese

  • 1/2

    cup plain bread crumbs

Directions

. Heat broiler. Bring a large pot of lightly salted water to boiling. Add pasta and cook 8 minutes, or as per package directions; drain. 2. Meanwhile, season chicken with 1/2 teaspoon of the celery seed, 1 teaspoon of the paprika and the salt. In a large skillet, heat oil over medium-high heat. Brown chicken, 3 to 5 minutes, until cooked through; set aside. Lower heat to medium. Add celery to same skillet; saute 4 minutes. Add garlic; cook 1 to 2 minutes. Set aside with chicken. 3. In saucepan, melt 3 tablespoons of the butter over medium heat. Sprinkle in flour and mustard powder, whisking for 2 minutes. Pour in milk and sauce, whisking until it boils. Simmer 3 minutes. Remove from heat; stir in cheddar, 1/2 cup of the blue cheese and remaining teaspoon paprika. 4. Add pasta, celery, garlic and chicken. Place in a broiler-safe dish. 5. Microwave remaining tablespoon butter for 30 seconds. Stir in bread crumbs and remaining 1/2 teaspoon celery seed; sprinkle over dish with remaining 1/4 cup blue cheese. Broil 2 to 3 minutes, or until browned.

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