Happy Blogoversary

Today marks one month since I began blogging! I know it’s not that long, but it’s crazy to know that my ideas have been read over 350 times. Surprised smile

The U.K, Germany, and Russia have even gotten into the action. How cool is that? Josh and I are just sprucing up the house before another long work week. I’ve been working double the hours over the past 2 weeks since people have been out for vacation, but all in all I know it’s good for me (and my bank account). Thought I’d share a quick and delicious recipe that’s sure to be a family favorite and would be smashing at a party, especially a “manly” party. I’ve yet to meet a man who doesn’t like buffalo wings or Mac N Cheese, so why not do both? Introducing…

The Ultimate Buffalo Chicken Mac & Cheese

INGREDIENTS:
8 oz. uncooked elbow macaroni or medium shell pasta (4 cups cooked)

1 (12.5 oz.) can HORMEL® Chunk White Chicken Breast packed in water, drained

1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cheddar Cheese Soup

1 cup milk

8 oz. VELVEETA® pasteurized processed cheese, cubed

1 cup (4oz.) shredded Cheddar cheese

1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce

DIRECTIONS:
COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.
HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.
POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
BAKE at 350°F for 30 min. or until hot and bubbly.

Recipe found at Frank’s Red Hot

I added some crunchy topping before baking by mixing bread crumbs, parsley, and garlic powder with butter. I’d be happy to give you the measurements, but I honestly just eyeballed it. Next time I’m definitely going to add the blue cheese, but as it was it was goooooood.

Comments

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