Скачать или смотреть Creamy Mac Meets Spicy Buffalo Chicken – You Need This In Your Life!

This buffalo chicken Mac n’ Cheese is a cosy, creamy, and spicy pasta dish with 3 cheeses – Cheddar, Gruyere and Mozzarella!
PLUS juicy pieces of buffalo chicken. No need to bake anything in the oven, it’s all done on the stovetop.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/buff...

Ingredients
Chicken:
1 ½ tbsp oil
450 g (1lb) chicken breasts chopped into bitesize chunks
¼ tsp salt
¼ tsp black pepper
2 tbsp Cajun spice mix
1 tsp Cayenne pepper

Mac n Cheese:
280 g (9.9oz) elbow macaroni
2.5 tbsp unsalted butter
1 large onion finely chopped
1 Jalapeno sliced
2.5 tbsp plain (all purpose) flour
400 ml (1 + 2/3 cups) full-fat milk
¼ tsp salt
¼ tsp black pepper
4 tbsp hot pepper sauce - I use Frank's hot sauce (not sponsored!)
1 tbsp Worcestershire sauce
125 g (1 + 1/4 packed cup) cheddar cheese grated
75 g (3/4 packed cup) Gruyere cheese grated
35 g (1/3 cup) mozzarella cheese grated

To finish:
2 tbsp chopped spring onions (scallions)

Instructions
1. Put a large pan of water on to boil ready for the macaroni.

2. Starting with the chicken, heat the oil in a large frying pan over a medium-high heat. When hot, add the chicken, salt, pepper, Cajun spice and Cayenne pepper. Cook for 7-8 minutes, stirring often, until the chicken is just cooked through. Remove the chicken from the pan and place in a bowl.

3. By now the water should be boiling. Add in the macaroni and cook as per the pack instructions. Then drain in a colander, reserving a cup of the pasta cooking water.

4. Meanwhile, add the butter to the frying pan that you cooked the chicken in and heat on a medium heat until melted. Add the onion and Jalapeno and cook for 5 minutes, stirring often, until the onion has softened.

5. Stir in the flour until it coats the onion. Cook for 1 minute, stirring often, then a splash at a time, add the milk. Stir with a whisk between each addition of milk until all the milk is used and the sauce has no floury lumps.

6. Continue to stir whilst heating until the sauce starts to thicken. Then add cooked chicken and the cooked and drained pasta. Cook for a further minute to heat the chicken back through. Add in splashes of the reserved pasta cooking water if you want to loosen up the sauce.

7. Stir in the salt and pepper, hot sauce, Worcestershire sauce, all three cheeses. Cook, while stirring, for a further 2 minutes, until the cheese melts.

8. Divide between bowls and top with sliced spring onions before serving.

Notes
Note: If you want the sauce to be a bit thinner then add in a splash of pasta cooking water.

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