Buffalo Chicken Mac

  • Yield: servings


1pound box medium shells, pasta
1/4cup butter.
1stalk celery
1/4teaspoon crushed red pepper
-- kosher salt
1/4cup flour
5ounces hot sauce
2tablespoons vinegar
1pound ground chicken
8ounces cream cheese
1-- pin teaspoon heavy cream
1tablespoon fresh thyme
1/2cup blue cheese


Preheat oven to 350 deg.

Bring a large pot of water to a boil. season with salt to flavor pasta. Add pasta and cook using al dente directions. Drain and set aside.

In a large pot, melt butter and add celery, red pepper, and 2 pinches of salt. saute' until tender.

Next, add flour. Cook and stir for 1 min. Add hot sauce and vinegar – stir well. Add the chicken breaking up with a spoon and mixing well with sauce. Cook until starts to boil and no longer pink ( about 10 min). Stir in the cream cheese until melted into sauce. Whisk in the heavy cream and thyme until well combined.

Last, add the pasta to the sauce, mixing well. Pour into a greased 9 x 13 in. baking dish. Bake, uncovered, for 25 min. Sprinkle w/ blue cheese and bake an additional 5 min.