My kids love hot sauce. Yes... they are taking after me and my love of all things spicy. We can go through a large bottle of hot sauce (Frank's brand) every few weeks. This mac and cheese was a big hit with the kids and even the big kids.
1lb cooked pasta.
Buffalo Chicken Mixture:
2 large chicken breast (poached) See notes below*
1 medium onion
1/2 green bell pepper
1/2 stalk celery
1 large carrot
1/4 cup of hot sauce (I used Frank's)
1 tsp grated garlic
red chili flakes to taste
salt and black pepper to taste
1 (4oz) brick cream cheese (regular or low fat)
1/4 cup milk
2 cups shredded cheese Cheddar (I recommend Mexican Blend)
Note: To poach chicken breast, just place chicken in pan covered by water. Simmer on medium until chicken is fully cooked. Remove chicken and shred.
Directions:
Poach
chicken and then shred or dice. Set chicken aside
until later. In food processor chop carrot, onion, bell
pepper and celery into fine dice. Heat large pan with 1 Tbs of
canola oil and saute vegetables with garlic for several minutes and season with salt
and black pepper.
Next
add the shredded chicken, hot sauce, milk and cream cheese. Mix 
well and taste for salt
and seasoning.
Add 3/4 of shredded cheese and pasta. Mix well. Butter (or spray) a baking dish and add mac and cheese. Top with remaining cheese. Bake in 350 degree oven for 20-25 minutes. Serve hot. Enjoy.
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