Buffalo Mac and Cheese
The classic flavors of Buffalo sauce and mac and cheese combine in this recipe, which also features fajita chicken, American cheese and dry mustard.
51⁄4 lb. macaroni
1 gal. skim milk
1⁄2 lb. trans fat-free margarine
2 tbsp. dry mustard
1⁄2 tsp. black pepper
121⁄2 lb. shredded, reduced-fat American cheese
121⁄2 lb. cooked chicken fajita
61⁄2 cups Buffalo hot sauce
1. Heat 6 gallons of water to rolling boil. Slowly stir in macaroni and continue to stir until water returns to a boil. Cook until pasta is just tender, about 8 minutes. Do not overcook. Drain well.
2. Quickly stir in milk, margarine, mustard and pepper. Add all but half pound of cheese and stir until melted and mixture is smooth. Mixture will be liquid at this point. Stir in chicken fajita and Buffalo sauce.
3. Pour into baking/serving pans and bake in preheated 350°F oven until internal temperature reaches 140°F, about 30 minutes. Top with remaining cheese and serve with ½-cup scoop.
Collier County Nutrition Services, Collier County, Fla.