Thursday, February 28, 2013

Buffalo's Back

Happy Friday Eve!  I can't believe it's almost Friday, this week has gone by so quickly.  I'm looking forward to March and the start of spring.  I'm so over these midwest winters and I shouldn't even complain because this winter hasn't been *that* bad and I got to escape for a week and go to Kauai.

In grad school, one of my friends used to rave about a restaurant she frequented with her boyfriend that served gourmet mac & cheese.  She said the combinations on the menu were endless, but she most often talked about the buffalo macaroni and cheese.  I thought that sounded incredible, but you know there obviously wasn't a gluten-free option.  Over time, I mastered the art of homemade macaroni and cheese, but I'd forgotten about buffalo mac....

Flash forward a couple of years - now that I'm cooking for two people instead of just myself, I've started to get even more creative in the kitchen.  Since I love wings - yes, dietitians eat wings too - and my boyfriend always wants wings and because I always want wings too  I decided to try this recipe as a way of combining two things that I love.  It was incredible and I quickly broadcasted the idea to all of my friends.

A couple of quick tips. If you've never made gluten-free breadcrumbs, it's super easy.  Throw your bread in the food processor, in for a few seconds and there you have it - gluten free breadcrumbs that are much better than anything you'll find at the store.  For the cheese, feel free to substitute other cheeses - I didn't have enough cheddar, so I used mozzarella and a mexican blend as well.

swirls of sauce!

Buffalo Chicken Macaroni & Cheese


2 cups gluten-free pasta
2 tbsp trans-fat free margarine
2 brown rice flour
1 3/4 cups skim milk
1 1/2 cups shredded 2% cheddar
1/3 cup wing sauce
2-3 chicken breasts, cooked & cubed
2 slices gluten free bread, made into breadcrumbs 

1. Pre-heat oven to 375 degrees. Boil pasta according to package directions. Set aside.
2. Melt margarine in a large saucepan over medium heat, sprinkle the brown rice flour on top –
fold in with a spatula. Cook for 1-2 minutes.
3. Pour skim milk into mixture. Continue to stir, occasionally scraping the bottom with a spatula.
The mixture should begin to thicken and should begin to start to bubble – keep scraping the
bottom of the pan with a spatula until the mixture thickens.
4. Once thickened, turn the heat down to low, add cheeses and wing sauce. Stir until smooth.
6. Spray a large baking dish with nonstick spray, fill with drained pasta. Spoon cheese
sauce over the top, stirring to coat all noodles. Stir in chicken cubes. 
7. Top with breadcrumbs, bake 30-35 minutes until top is golden brown.

What's the craziest mac & cheese combo that you've had?