Cajun Buffalo Mac-n-Cheese

© 2012 Jessie Kaufman

I did something sacrilegious to one of my grandmother's recipes last night. My mother-in-law made a version of this Buffalo Chicken Dip a few Christmases ago and tonight I needed it. I needed it like I need Grey's Anatomy and a glass of wine on a Thursday night.

I knew that recipe was very cheese heavy so I was trying to figure out a way to incorporate it into mac-n- cheese and then it came to me. My grandma's recipe is the old school kind with the chunks of cheese that you bake, but we don't use the breadcrumbs and mustard. We don't believe in that nonsense. The less ingredients in a recipe the better the food tastes. Simple is good.

Here's what I did. I think she'd like it. Grandpa may be mad though- he's not a fan of anything spicy. I'll share this with her and coax her to respond (so know that my grams is reading your comments!)

Cajun Buffalo Mac-n-Cheese

serves four

four chicken cutlets

1 tsp garlic powder

1 tsp cajun seasoning

1/4 tsp dried parsley

1 tsp Goya Adobo

1/3 cup diced tomatoes

1 celery stalk, diced

6 oz extra sharp cheddar cheese, cut into small chunks
2 ounces of shredded cheddar cheese

1/3 cup Franks Redhot Sauce

3tbsp butter, cold, cut into small chunks

1 8oz box pasta shells

1/4 cup skim milk

Heat 6 cups of water and bring to a boil. Add your pasta shells. Boil uncovered for 12 minutes, remove from heat and strain.


While noodles are boiling, mix together garlic powder, Cajun seasoning, parsley and Adobo. Coat the chicken cutlets with this and cook in a saucepan on high heat. Once one side of the chicken is ready to be flipped (3-4 minutes) flip and add diced tomatoes and Franks. Lower heat to medium, cover and cook an additional five minutes. Remove from heat and roughly chop chicken and tomatoes together. Add back to pan and coat in pan juices.

Preheat oven to 350.

Add half of the strained and cooked shells to a small casserole dish. Add half of your chopped cheese on top evenly. Add half of the butter, and half of the chicken+tomato mixture (you want to add the juices too). Add the remaining noodles and repeat the layering process. Pour the milk over the pasta evenly. Top with Shredded cheddar cheese and a few extra dashes of Franks sauce.

Cook for 30 minutes on 350. Let stand 10 minutes before cutting and serving.

Enjoy!

What do you think? What's your grandma's favorite recipe? Have you ever "improved" upon one?