*I’m going to keep posting Disney restaurant reviews, but I haven’t posted a recipe in awhile and I felt bad!*
Yesterday was the last day of Summer.
But it was also the start of my favorite fall TV shows!!!
Fall tv is a wonderful thing. During the summer I of course find great shows to watch (Breaking Bad, Louie, Mad Men when it’s on…), but the autumn signifies a set schedule of shows I love, that will be on until Spring. It’s very comforting.
It also means that my living room is once again home to Thursday Night NBC TV night! The relaxed, delightful evening companion to the infamous Taco Tuesday. It’s the night when all my friends gather around my TV, with the fire roaring and my cat jumping from lap to lap to be pet.
So of course, for this wonderful night of premiers (Community and Parks and Rec, arguably the two funniest shows on TV right now) I decided to make a TV worthy food:
Buffalo chicken wing dip.
This weekend, when I was planning my menu for the week, I found myself drooling over almost every recipe over at Can you stay for Dinner? a gorgeous blog written by a very talented woman, and chock full of delicious food and the most stunning pictures ever (can you tell I have a blog crush?)
So I decided to try out one of the more simple recipes and make buffalo chicken macaroni and cheese. Here is the original recipe from her blog, and if you are going to make this I would follow her instructions 😉 Use mine for a laugh if you want!
You will need:
I took this picture without the correct lighting. Ergo, the invisible milk carton.
- 1 cup milk (she used 1% but I only had skim)
- 1 tablespoon cornstarch
- 1 tablespoon butter (I should probably buy salted butter if I’m going to continue cooking this much)
- ¾ cup extra sharp cheddar cheese (3 oz)
- ½ cup crumbled blue cheese (2 oz)
- 4 cups cooked elbow shaped pasta
- 1 lb chicken breast, cooked and chopped into bite sized pieces
- 1/2-2/3 cup hot buffalo wing sauce (she recommended Franks, but I use my favorite anchor bar!)
Now, the first thing I’m going to point out is that her recipe calls for 4 cups COOKED pasta. I have come to realize that I do not read recipes clearly before I jump right in to cooking. In my head for some reason I read that as 5 cups uncooked pasta. So right off the bat, I have about a billion times more pasta then I needed.
This one sort of came about as a joke, but the more I thought about it the more excited I got. What if this ACTUALLY tasted amazing? It does combine several of my favorite foods! So I convinced my friend (and web-master/photography guru) Ken to help me out, and we just made it up as we went along.
- A pizza crust (since we were baking at my house, which lacks a pizza stone, we opted for a pre-made crust. We didn’t want to end up like this)
- Spaghettios (we went for the Spaghettios plus calcium)
- Some shredded pizza cheese
- Toppings of your choice (We chose hot dogs, because we already knew they went well with Spaghettios)
So sometimes I’m too lazy to cook, or I don’t have time to pack myself a healthy lunch to take to work with me. We’re all guilty of this. My typical solution is to open a can of spaghettios and dump it into a Tupperware before I rush out the door in the morning.
As I mentioned in my about me section (see picture on right), I freaking love spaghettios. In particular: Spaghettios with sliced franks.
It's an adventure in a can!
I don’t discriminate against other delicious sodium infused, tomato sauce based canned goods though, don’t worry. My cupboard is packed with every Chef Boyardee creation imaginable.
Now, if you’re like me and you have spaghetti sauce flowing through your veins from over ten years of eating this delicious meal, you eventually grow bored of the flavor.