Buffalo Chicken Mac & Cheese

Buffalo Chicken Macaroni & Cheese
Buffalo Pulled Chicken
Sharp Cheddar, Colby Jack & Blue Cheeses
with Homemade Sourdough Breadcrumb Crust

Start with a cup and a half each of shredded
extra sharp cheddar cheese and colby jack cheese.

Make the cheese sauce.
Melt butter, then add a tablespoon of flour.
Cook for a few minutes before adding milk.
Once milk is hot, add one cup of cheese at a time, stirring

with whisk until melted.

Stir in Greek yogurt. Add cooked pasta.

Saute garlic and celery in oil until tender.
Season with salt and pepper.

Add cooked chicken
and a generous amount of Franks Hot Sauce

If this dish isn't loaded with enough fat and carbs for you,
 Boneless, breaded buffalo chicken strips would be great here too...

Bring it all together!
Layer the chicken and mac & cheese

...top with crumbled blue cheese, parsley, breadcrumbs
& a pat of butter.

I typically LOVE to use panko breadcrumbs to top my mac & cheese.  But this time, I used homemade breadcrumbs with the sourdough bread I had on hand.  I just cut a few cubes and ran 'em in my food processor.  It actually worked really well!  The chewy, crustiness was perfect as a topper.

Bake at 350 for 20-25 minutes

Tex Mex Chicken with Cornbread Cobbler

Saute 1/2 an onion, diced

Add chopped 1-2 chopped jalapeños (depending how spicy you like it), 
3 cups chopped chicken,
a 10oz can of Rotel tomato & green chiles,
a 15oz can of black beans, a cup of corn,
and two 10oz cans of enchilada sauce.

Season with 2 tablespoons each of chili powder, garlic powder,and oregano
2 teaspoons cayenne pepper, cumin and black pepper.
Once everything is hot and bubbly, add a couple handfuls 
of chopped cilantro.  
Stir! Stir! Stir!

Put all ingredients into a 9x13 casserole dish.  Top with a double batch of cornbread batter.
You can totally use a mix here (two boxes), but if you're feeling ambitious, my favorite cornbread recipe is noted below.


Bake at 375 for 30 minutes or until cornbread is golden and cooked through.

I know there are several schools of thought on cornbread, but I love mine sweet.  When I make this, I usually drizzle it with honey or slather it with homemade honey butter.