As you may find out, I’m a big fan of spicy hot foods. Having had “stint” as a saucier*, I’m usually making something creative for lunch at work, & certainly the one everyone asks to do so. Many times I can be heard saying “Taste this”, as I whip together some new creation `er other, or just lunch. Sometimes it’s lunch for the entire crew at lunch time.
“You making that for everyone”?
“Why yes I am chef, wanna taste”?
I’m a big fan of easy, who isn’t? Well, most of the time anyhow. I came across a frozen dinner (when did we stop watching TV with them?+) the other day (like a year ago), did review on it, thought on how I could make it taste better, & forgot about it.
I started playing with some hot sauce as I often will, wanting some wings (I love wings), & I love wing sauce (see my other creations here like Buffalo shrimpeds, buffalo chip dip). I have a buffalo wing sauce pizza out there as a professional recipe someplace, & one as a correction to a quick fix recipe. I even submitted the update to corporate, about the Buffalo wing sauce pizza so everyone would make it right. But that’s another story, isn’t it?
So now I am trying my hand at Buffalo wing sauce mac & cheese!
Of course it came out great, or it wouldn’t be here. I am a culinary genius btw ;}).
Yields “2” servings
1 chicken breast boned, skinned chopped or chunked
10 Tbsp cheese sauce
3 ounces pasta
3 oz Buffalo wing sauce
I wanted to do something different, to be sure. It’s hot, it’s summer, & I don’t want to heat up the kitchen boiling water.
I took some nearly empty boxes of pasta, & put them in a large bowl. I covered them with cold filtered water, then I wrapped that with a store bag, I put it in the microwave for 10 minutes to boil/cook. I set my phone for twenty minutes = perfect pasta.
You can make your pasta (macaroni) any way that you like. You can use a boxed M&C (learn how to make it creamier here), if you like.
The chicken breasts were as simple as picking up some skinless/boneless/spineless chicken breasts. I usually make a batch for the furries, so had a few pans going. Nothing special is needed for the breasts, just a frying pan & some oil. If you choose to reserve the chicken water (injected chicken these days), save it for your soup stock or make a bisque for your senior furries.
I randomly chopped the breasts in different sizes, because it adds interest to the dish, & basically I snatched it out of the stuff I was making for the furries (TBH).
Sub note: Partially freeze your chicken breasts before cutting them & they’ll cut so much better.
I picked up a jar of double cheese pasta sauce for speed, as well as to show how easy it is to use some prepared stuff.
You can use dry packaged cheese mix, or a box of creamy cheese stuff, or even use some cream cheese with some cheddar. How ever you like to get your creamy cheese goodness.
I mixed 10 tablespoons of it into my pasta.
I Then added the Buffalo wing sauce & the hot chicken & stirred.
Plate & serve.
+what happened to the TV in TV dinners?
https://www.thoughtco.com/history-of-tv-dinners-1991990
*saucier
http://www.dictionary.com/browse/saucier
Chew on this 
I gave this a try since it sounded yummy and fast. I particularly had in mind adjusting it to be a blended food option for a family member who deals with swallow issues. The adjustments I made were, adding approximately 1 T. milk and 2 T.
sour cream. I blended all of it together and it came out very creamy. The person I was making this for is not big on things being too spicy,so the addition of the sour cream tamed it just right for him. He liked it!
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Thank you for the comment. Adjusting a recipe to suit is very important. I try to put that in my articles.
I am VERY glad that you’re using this recipe for someone with swallow issues. Nearly all recipes can be blended.
That is so cool that you’re ahead of the curve. I am working on a Dysphagia version, I just have to make some adjustments.
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