I love the Food Network magazine, but have tried very few recipes. So, before we left for New Orleans I went through each magazine and clipped the recipes that I vowed to make. Today I chose to do an adaptation of "Buffalo-Chicken Macaroni and Cheese" featured in the April issue. Because I didn't want to make it too "hot and spicy," I chose to use Tastefully Simple's Barbeque sauce along with Frank's Hot Sauce. I also used Tastefully Simple's "Garlic Garlic" and "Onion Onion" seasoning.Here's my adapted recipe. Cook one pound elbow macaroni. We love Mrs. Leeper's corn elbows which is gluten-free and delicious! Look at the lovely yellow color!
Melt 3 tablespoons butter in a large skillet over medium heat and add a tablespoon or two each of "Garlic Garlic" and "Onion Onion" and two stalks finely chopped celery. Saute about 5 minutes. Stir in 3 cups shredded rotisserie chicken and add 1/4 cup each of hot sauce and barbeque sauce (or 1/2 cup hot sauce or 1/2 cup barbeque sauce). Simmer one more minute. The aroma is wonderful! Set aside.
Melt two tablespoons butter in a saucepan over medium heat. Stir in 2 tablespoons corn starch and 2 teaspoons dry mustard until smooth. Whisk in 2 1/2 cups low-fat Half and Half and 1/4 cup more hot sauce or barbeque sauce. Stir about two minutes until it begins to thicken. Then add 12 ounces shredded cheddar and 8 ounces pepper jack cheese. Whisk until it all melts and then blend in 2/3 cup low-fat sour cream.
In buttered 13 x 9 pan put half of the cooked macaroni, then the chicken mixture, and the remaining macaroni. Pour the cheese sauce over all. Melt 2 tablespoons butter in microwave and add one cup gluten free bread crumbs or Panko bread crumbs. Mix and sprinkle over the top. Bake for 30-40 minutes at 350 degrees. Enjoy! For dessert I made a peach cobbler using the Bisquick recipe, a family favorite because it is so simple and easy, yet so good! Start with fresh ripe peaches. Aren't they beautiful!
Slice enough peaches to fill your baking dish 3/4 full. Sprinkle 1/2 cup sugar over the peaches and stir gently. Bake at 400 degrees for 15 minutes.
Mix 1 cup Bisquick, 1 tablespoon sugar, 1 tablespoon melted butter, and 1/4 cup milk. (I doubled the mixture) and drop by spoonfuls on the top of the peaches. Bake another 20 minutes. Serve just as is or with whipped topping or vanilla ice cream. So delicious!
Tomorrow I am going to do a slow cooker brisket recipe. I'll let you know the results!