Page 142 - 201415_TOH_Cookbook
P. 142
“BUFFALO CHICKEN”
MACARONI
AND CHEESE
NESTLE PROFESSIONAL
INGREDIENTS
Serves 6
3 pounds Stouffer’s Macaroni and Cheese
5 strips bacon
1 1/2 pounds Popcorn Chicken, cooked, or bite-size boneless chicken pieces, cooked
6 ounces Frank’s Red Hot “Buffalo Sauce”
9 ounces blue cheese crumbles 1 ounce diced celery
PREPARATION ttt1. Bake the macaroni and cheese according to the instructions on the package. Keep hot.
2. In a skillet over medium heat, cook the bacon until crisp. Drain the strips on paper towels, then chop or crumble finely.
3. While the chicken is still hot, toss the chicken in the sauce.
4. For each serving, place about 8 ounces of macaroni and cheese in a serving dish. Top with 4 ounces of chicken, 1.5 ounces of blue cheese and a sprinkle of celery. Sprinkle bacon on top to finish.
tTaste of Home – Page 128
