Week #23

I think this might be one of our very favorites from all 23 new meals this year so far! Delicious!

Buffalo Chicken Mac and Cheese

13.25 oz. box Barilla Whole Grain Pasta (shells, penne or rotini)

1 lb. cooked chicken, cut into bite-sized pieces

2 small bell peppers, red and yellow, seeded and diced

1 bunch chopped green onions, divided

2 garlic cloves, roughly chopped

8 oz. cream cheese

1 cup GOOD blue cheese dressing (*I used ranch because I don't like blue cheese)

1/2 – 3/4 cup Buffalo Hot Wing Sauce

3 cups shredded cheese, divided (cheddar, mozzarella or a blend)

3/4 cup Panko bread crumbs

1. Preheat the oven to 350 degrees F.
2. Boil the pasta in salted water according to package instructions. Drain and transfer to a 9 x 13 inch baking dish.
3. Add the cooked chicken, chopped bell peppers, 3/4 of the green onions, and 2 1/4 cups of shredded cheese to the baking dish. Mix well.
4. Place the garlic, cream cheese, blue cheese dressing and 1/2 cup hot wing sauce in a food processor. Puree until smooth, taste and add another 1/4 cup hot wing sauce if needed. Pour over the pasta and toss.
5. Mix the remaining 3/4 cup cheese and the Panko together. Sprinkle over the top of the pasta, then sprinkle with the remaining green onions.
6. Bake until golden, approximately 30-40 minutes.

Preparation time: 20 minutes
Cooking time: 40 minutes