Friday, July 19, 2013

Hot Wing Macaroni and Cheese

I saw a similar dish at Publix for close to $6 for a tiny half pint container - pshaw! I thought to myself, " I can make this for about $6 for a full-size casserole pan"! And indeed I did!

Mr. Right declared that it is life-changing mac and cheese, and was quickly seconded by some of our sweet friends. My boss paid over $20 for a bowl of hot wing mac and cheese at a fancy-schmancy restaurant in Chicago (granted, it had truffle oil, but should mac & cheese really be that fancy? I think not.). Ok, so here's your new favorite recipe:

Hot Wing Mac & Cheese

1 large can white meat chicken, drained
1/2 cup EACH: Frank's hot sauce and ranch dressing
1 8 oz. block cream cheese, softened
2 c. Kraft shredded cheddar cheese with a Touch of Philadelphia
       (plus more for sprinkling on top, if desired)
8 oz. (1/2 a box) of macaroni noodles

First thing's first: preheat your oven to 350, and start boiling those noodles! While the noodles are heating up, mix the hot sauce and chicken in a small skillet over medium, breaking up chunks, until heated through. While your chicken/hot sauce are cooking, put the softened cream cheese and ranch dressing in a big bowl. When the chicken's ready, dump it in the cream cheese bowl, add the shredded cheddar cheese, and mix thoroughly to combine. Your noodles should be ready right about now (I cook mine 8 min. after it first begins to boil), so dump them in with the chicken/cheese mixture. Stir to combine the yummy goodness, then turn into a greased casserole pan (9 x 13 should do just fine) and bake for about 30 minutes. You may want to sprinkle some extra cheese on top to make it pretty, but that's up to you :-)