Have you ever been perusing Pinterest and you see a recipe and you think, "how can I make this better/easier/cheaper/my own?"
I had one of those minutes a couple weeks ago when I saw a recipe for buffalo chicken mac and cheese. I wondered if I could make it in my slow cooker using just what I had in my cabinet.
And I did. And it was divine.
No, for real, it was good. And not healthy. So if you eat this on Monday eat a spinach salad on Tuesday, okay?
What you'll need:
2 cups cooked chicken, shredded or cubed this is great for left overs.
1 box pasta, rotini, ziti, cork screw, bow tie - whatever kind you prefer
1 8 ounce package cream cheese softened
1/2 cup Frank's Buffalo Sauce
1 cup blue cheese dressing
3 cup shredded cheese
2 cups milk (you can also use evaporated milk
1 cup bread crumbs
1 onion, diced
1 garlic clove, minced
In a pan on your stove go ahead and cook your onions and garlic. You can also throw in some garlic. Caramelizing the onions will add an extra dimensions of flavor. It's worth the few extra minutes.
Spray your crock pot and pour one cup of milk in the bottom. Then cover in UNCOOKED pasta. Cover pasta with your onions. Then pour second cup of milk on top of that. Pour in one cup of the cheese and give it a good stir.
In your food processor or blender or in a mixing bowl combine your cream cheese, buffalo sauce and blue cheese dressing.
Mix your cream cheese mixture into the pasta. Make sure you stir, stir, stir. Add in one more cup of cheese.
Cook on HIGH for 2 hours.
Once the pasta is good and tender, after 2 hours, switch to low and sprinkle with your remaining cheese and bread crumbs. Leave on warm until read to serve.
It's so good!