Wednesday, July 15, 2015
Single Serving Buffalo Chicken Mac and Cheese
I am finding I need more 1 and 2 serving dishes since most of the time it is only Bill and I eating.
Making the same size dish as I use to when I was cooking for 4 of us will take Bill and I at least eating leftovers for 2 days to finish. Leftovers are ok but I do not like eating the same dish for 3 days lol.
This Buffalo Chicken Mac and Cheese was crazy good and super easy too......I like fast and easy!
Buffalo Chicken Mac and Cheese
1/4 cup uncooked macaroni
1/4 cup diced cooked chicken
1 tablespoon buffalo sauce (I use Frank's)
1 tablespoon Blue Cheese Dressing
1/4 cup mozzarella cheese
1/4 cup sharp cheddar cheese
2 tablespoons bisquick mix
3 ounces whipping cream
pinch ground mustard
blue cheese crumbles
Boil your elbow macaroni for about 10 minutes. Drain and pour into a greased 8 ounce ramekin.
Put cut up cooked chicken in a bowl and add the buffalo sauce and blue cheese dressing, stir to coat. Layer the chicken over the macaroni in the ramekin.
Mix the 2 cheeses together and put most of it over the chicken layer in the ramekin, reserve a little bit to sprinkle on top of the macaroni when about done baking.
In a bowl mix together the whipping cream, bisquick, ground mustard and egg together until smooth. Pour over the macaroni mixture in the ramekin.
Put a sprinkle of blue cheese crumbles over the top
Bake at 350 degrees for 25 minutes, take out of oven and give a little stir, the mac and cheese will be puffy so I stir mine to get the puffiness out and then I layer on my reserved cheese and blue cheese crumbles. Put back in the over until the cheese is melted.