Feed me, Seymour!
- Audrey II 'Little Shop of Horrors'
I love food. I love to make it, eat it and share it. I'm not much of a recipe creator like so many amazing food bloggers floating around out there. Mostly I am a recipe alter...er. That's weird to say. Try it. It's weird.
Today I'm going to share a recipe I made for Twelve and her hubby a while ago. Like... new year's eve. I am such a slacker. After we had all eaten a fair amount of it we remembered I should take a picture to share for the blog. As you can see we almost didn't remember in time...
Buffalo Chicken Shells and Cheese.
Do I have during photos? Shots of me making it? Of course not. I ain't no fancy food blogger!
Lets just take a second, before we get to the recipe, to look at that adorable geisha pot holder my Nana made for me. My Nana is amazing.
This recipe was fairly simple. I made it up for the most part, but used a recipe for a cheese sauce. A delicious natural cheese sauce. I love this sauce because, obviously, it doesn't just have to be used as a dip. I've also found you can use just about any kind of cheese you like. I've used sharp cheddar, monterey jack, pepper jack, garlic cheddar, etc. So good!
2 Chicken breasts (or however much you want. Do what feels right, baby)
1 c Franks red hot
1/2 c butter
2 Cups Pasta, uncooked (whichever type you prefer. I had shells, I used shells)
1 Egg yolk
1 tbsp Cornstarch
1 tbsp milk
1 c cream
1 c milk (I used whole)
8 oz sharp cheddar cheese grated
4 oz cream cheese, in small pieces (optional if you're crazy. USE IT)
Salt and chili powder to taste
1/2 c sharp cheddar
Preheat oven to 350. Poach the chicken breasts until cooked and shred. Combine with Franks red hot and butter and set aside. Cook pasta according to directions minus a couple minutes and set aside.
Combine egg yolk, cornstarch and 1 tbsp milk in a small bowl. In a medium sauce pan combine the rest of the milk and the cream over medium heat and let warm. Gently stir in thickener. Once it begins to thicken add in your cheeses and seasonings. Stir until everything is melted and delicious and feel an urge to drink the cheese. Stop yourself from doing so.
In a large bowl, or in an 11x8 baking dish combine the pasta, chicken, and sauce. Stir it until it's well combined.
Top with the extra 1/2c cheddar and cover with tinfoil. Place in oven and cook for 25 minutes. Remove foil and cook for an additional 20 minutes. It will not be overly buttery as the chicken absorbs a lot of the liquid. If it seems to dry when you pull it out, splash some half and half over the top and let that soak in.
Allow to sit about 10 minutes, serve and enjoy!