Buffalo Chicken Pasta

A friend linked to this recipe on Facebook. It's from a blog called www.howsweeteats.com. I love Buffalo Chicken dip, so really, how could I not love this? I need to try this. Soon. Like this weekend soon.

Baked Buffalo Chicken Pasta

serves 4-6

1 pound pasta (I used whole wheat orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
4 ounces grated monterey jack cheese (I used half a brick) + more for topping
1/3 cup grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko bread crumbs
salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)

I made this recipe in an Italian sauces cooking class that my friend Mel and I took. I love taking cooking classes and I wish I had the time and money to take more. Moh loves this recipe, mainly for the Italian sausage.

One tip, make sure you clean the leeks really well as they are full of grit. I rinse them and then slice into thin rings (discard the end and most of the green part). I then put the pieces in a salad spinner, rinse well and then spin away the water (or dry with paper towels or something if you don't have a spinner).


Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)

2 lg Leeks
1 lb Farfalle
2 tb Olive oil
2 Sweet Italian sausages
1 ts Minced shallot
2 tb Unsalted butter
1 c Blanched young peas
1 c Chicken stock
Salt to taste
Freshly-ground black pepper
1/2 c Freshly-grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings

Macaroni and Cheese

I am starting with this recipe, because it is one of my most requested. I got it years ago out of a book called "365 Ways to Cook Pasta" but I have made a couple of changes.

I love, love, love this stuff. It's just yummy cheesy goodness and I eat the leftovers for days after. It goes great with ham. Or meatloaf. Or anything. It is one of my grandmother's favorites and she will ask me to bring her some when I go to visit her. I hope you like it too!

Macaroni and Cheese

1 lb jumbo macaroni
4 Tbs butter
¼ cup flour
4 cups pre-heated milk (I microwave it)
1 tsp salt
4 cups cheddar cheese (I use a mix of sharp and mild)

Cook macaroni and set aside
Melt butter, then stir in flour. Cook, while stirring, over low heat for 3 minutes. Whisk in hot milk. Stir constantly and bring to boil. Turn heat to low and cook for 10 minutes, stirring frequently. Remove from heat and add 3 cups of cheese and salt, stir. Mix with macaroni. Pour into 9x13 buttered dish. Cover with 1 cup of cheese. Bake for 45 minutes or until browned in 350 degree oven