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