Thursday, December 15, 2011

Buffalo Mac & Cheese

3 cups milk
3 cups whole grain pasta
1 heaping cup shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt
1 small red pepper, chopped
1 small green pepper, chopped
1 1/2 cups cooked chicken
4 tablespoons Frank's hot sauce (use more or less)
1 tablespoon butter (optional)
Blue cheese crumbles (optional)
Bring milk, pasta, and red pepper to a simmer on medium/medium low heat. Stirring often, cook pasta in milk until al dente- about 10-15 minutes. Keep the heat low because you don't want to scorch the milk or cause it foam and boil over.

In a separate bowl, combine chicken, hot sauce and butter (optional). 
Remove pan from heat, stir in cheeses and yogurt. Return to warm burner and combine. Fold in chicken mixture and green pepper. 

Top with blue cheese crumbles if you'd like. Serve immediately. 

Serves 4 generous dinner portions.