My name is Kristin. And I married an engineer.

And next time, I will keep my mouth shut. Maybe.

I hope.

US Customs House

The Battery

The Battery (again)

A Blurry Church

Us on the beach.

I promised to post this recipe. Weeks ago. But i didn't so here you go. It's Buffalo Chicken Macaroni and Cheese but i just consider it amazingness.

7 T unsalted butter, plus more for the baking dish
Kosher Salt
1 lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 c. shredded rotisserie chicken
2 cloves garlic, minced (I use the jarred stuff because I’m lazy)
3/4 c.up hot sauce (preferably Frank's)
2 T all-purpose flour
2 t dry mustard
2 1/2 c. half-and-half
1 lb sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 oz pepper jack cheese, shredded (about 2 cups)
2/3 c. sour cream
1 c. panko (Japanese breadcrumbs)
1/2 c. crumbled blue cheese
2 T. chopped fresh parsley (or 2 t dry parsley… quick tip, 1 T fresh herbs = 1 t dry)

Make sure you chop the celery and onions, shred the chicken and grate/shred the cheese before you do anything else. Shredding the chicken will take longer than you think. Or perhaps I am just slow.

Next, melt 3 T butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Get all of your flour, mustard, half-and-half, hot sauce, cheeses and sour cream prepped and ready next to the stove. Then, melt 2 T butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in your 9x13 baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 T butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Beware. This will make a lot of macaroni and cheese. So be prepared to serve it to more than just 2 of you. Otherwise you will end up giving some to your brother and his family. And then eating as much as you can for the week. Until you can’t physically handle it anymore.

It’s really delicious. But it took me a lot longer to prep than the original recipe said. Then again, I may just be really slow.

Original Recipe can be found here.