We spend most weekends in the fall watching football so we eat our fair share of chicken wings. Now that football season is officially over our family was in need of a chicken wing fix. This variation on macaroni and cheese was the perfect solution.
3/4 cup (divided) Shredded Monterrey Jack Cheese
2/3 cup (divided) Shredded Cheddar Cheese
4 tablespoons Butter
Salt and Pepper to taste
1 1/2 cups of Milk
1 tablespoon flour
Ritz Crackers(about 12)
2 Chicken Breasts cooked and either cubed or shredded
1 lb box of Medium Shell Pasta
1/3 cup Buffalo Wing Sauce (I use Buffalo Wild Wings Mild Sauce)
Start by cooking pasta following directions on box. While pasta is cooking begin the cheese sauce. First melt 4 tablespoons of butter in medium sauce pot. Once butter is melted whisk in 1 tablespoon of butter to form a roux. Cook 1-2 minutes. Turn heat down to low as you add in the milk. Once the mixture begins to thicken a bit add in 1/2 cup of Monerrey Jack and 1/3 cup of Cheddar. Continue stirring until cheeses are melted and mixture is nice and smooth.
Next stir in the 1/3 cup of Wing sauce. When pasta is done, drain and return it to the pot and stir in chicken and sauce. Lightly grease a 9X13 baking dish and pour in macaroni and cheese. For the topping- crush up about a 10-12 Ritz Crackers and sprinkle on top. Top with remaider of shredded Cheddar and Monterrey Jack. Bake 20-25 minutes at 375.
You can drizzle the macaroni and cheese with a little more wing sauce and a little ranch dressing. I served this with carrots and celery and blue cheese dressing. DELICIOUS!
This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu. Check out the menus and try out some of our other YUMMY recipes!