1/4 Cup Butter. 2.5 Tbs Flour. Cayenne Pepper Dash. Salt. Pepper. Nutmeg. Paprika. 8 Oz Pasta (I used Cavatappi) Shredded Chicken Meat. Frank’s Hot Sauce. Butter for Mixing w/Hot Sauce. 1/2 Cup Blue Cheese. (If you No Likey, Use Goat. I did.) 2 Cups Sharp Cheddar Cheese.
Boil Water and Cook 8oz Pasta 2 Minutes short of Package Directions. Drain well.
Melt 1/4 cup butter over medium heat. Whisk in flour to make a roux. Cook over medium heat 3-4 minutes. Add Dash of Cayenne, Dash of Paprika, Pepper, and Fresh Grated Nutmeg. Stir 2 minutes more. Whisk in the 3 cups milk (I warm it first) Stir constantly over medium heat until sauce thickens. Add salt to taste. Stir in Blue Cheese (or Goat) till mostly melted. Stir in Cheddar Cheese.
Put cooked pasta in baking dish. Pour Sauce over pasta. **NOTE** It WILL look like too much sauce. No Worries. That’s what makes this recipe so good. It bakes off. Promise. Cover and bake at 350 for 30 minutes.
For Chicken: Melt butter in pan and add Frank’s Hot Sauce. The Ratio depends on how hot you want it. Toss shredded cooked chicken in sauce to coat.
To Serve: Spoon Serving of Macaroni and Cheese into Bowl. Top with Buffalo Seasoned Shredded Chicken and Crumbled Blue (or Goat) Cheese.
Tagged: , Jadydangel , Home Cookin’ , I Made This , Food , Food Porn , Serious Eats , Photograzing , Buffalo Chicken Mac , Macaroni and Cheese , Homemade , Yummy Yummy Yummy I Gots Carbys in My Tummy! , Pasta , Frank’s Hot Sauce , Recipe , Spicy , Hot , Musical Notions , Rock Me, Amadeus , Not Explored
A couple weeks ago my brother-in-law asked me if I’d be interested in some meat rabbits. He had found someone local that raised them and had some that were almost ready.
One of the great things about eating locally is the variety that you can find! I can’t buy meat rabbits at my local grocery store. I didn’t think portioning a rabbit would be much different than chicken. I watched a video on-line. It’s pretty easy. I used the back legs, front legs, both backstraps and the bellies in my stew. The ribs and other parts were used to make rabbit stock, which will be used in a brothy soup later this week.
I remember watching my dad skin rabbits as a kid, we were fascinated by it. My dad is a big hunter so we ate rabbit, squirrel, and a lot of venison.