This is a perfect example of why America has an obesity problem. We reinvent dishes like macaroni and cheese to make them more tantalizing, irresistible and heart-stopping over and over. Fried oreos, bacon sundaes, chocolate covered corndogs, and now - buffalo chicken mac n' cheese. This is terrible. This is wonderful.
We had a Finger Food Challenge in my office last week, so I wanted to make something cheesy but easily portable. I ran out to buy a mini cupcake tin, which I now need to find a hundred other recipes for because they make everything bite-sized and adorable! My love of sliders and miniature food items made these mac n' cheese bites a no-brainer. My coworkers made two different buffalo chicken dips (3 TIMES the buffalo chicken!!!), bruschetta on toast, and two potato samplers with smoked salmon and dill sauce.
|Contestants with their prizes|
Buffalo Chicken Mac N Cheese Bites
Makes: 36 bites Prep: 20 minutes Total: 30 minutes
1/2 lb elbow macaroni
3 tbs butter
2 tbs flour
1 1/2 cups shredded mozzarella
1/2 cup crumbly blue
1 tsp salt
1 tsp pepper3/4 cup milk
2 eggs yolks
1/2 cup buffalo wing sauce
1 tbs hot sauce
2 cups chicken, cooked and shredded
1/4 cup bread crumbs
Cook macaroni al dente and set aside.
In a large pot, melt the butter on low heat and add flour. Add mozzarella and crumbly blue cheese, and stir until completely melted. Pour in salt, pepper and milk and heat on high for 3-4 minutes until the mix is fully incorporated. Remove from heat and mix in egg yolks.
In a separate bowl, combine shredded chicken, hot sauce and buffalo wing sauce. Mix well, then transfer into mac n cheese pot. Toss mac n cheese with chicken and spoon into lightly greased mini cupcake tins, pressing down to fill the tins completely. Sprinkle with bread crumbs and bake for 10 minutes. Remove and let cool for 10 minutes before serving.