Can you keep a secret?
Last night I attacked a class that was part karate, part pilates, part bootcamp — basically an all-over body meltdown. I know what you’re picturing: red-faced, sweaty, and barely standing. That was me.
But that’s not the secret.
All I could think about during the workout was cheese. Cheese on toast, cheese with jam, cheese on nachos — basically cheese straight to my face. If that sounds odd, you don’t know me very well. If it doesn’t surprise you, then we’re kindred spirits.
I burst through the front door, grabbed a handful of peanut-butter-stuffed pretzels (muscle recovery, right?), and remembered that pretzels are not dinner. I’d already had a quesadilla earlier, but intense exercise entitles you to a second dinner. It’s practically a rule.
Then I saw the baked buffalo chicken pasta in the fridge and decided it qualified as a legitimate post-workout recovery meal.
Is this mac and cheese? Maybe. Is it baked pasta? Definitely. The line between mac and cheese and baked pasta is often just cheese-to-pasta ratio and branding. Whatever you call it, this version leans on generous amounts of cheese and a tangy buffalo kick.
I name dishes what I want, and this one earned its name. Most of the time people either call me out or give me googly-eyed approval. Mostly it’s delicious — broccoli exceptions aside. If I ever say broccoli is delicious, trust me, I’m joking.
Call it mac and cheese, call it baked buffalo pasta — just make it and eat it.
Baked Buffalo Chicken Pasta
Serves 4–6
1 pound pasta (I used whole wheat orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
4 ounces freshly grated Monterey Jack cheese (about half a brick) + more for topping
1/3 cup freshly grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko breadcrumbs
Salt and pepper to taste
Garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola, additional buffalo wing sauce
Preheat oven to 375°F.
Cook the pasta according to package instructions until al dente.
While the pasta cooks, heat a medium saucepan over medium heat. Add the butter and, when melted and bubbly, whisk in the flour to form a roux. Cook 1–2 minutes until the roux turns lightly golden. Gradually add the milk, reduce heat to low, and stir until the sauce thickens. Remove from heat briefly to add the grated Monterey Jack and sharp cheddar, stirring until smooth. Stir in the buffalo wing sauce and taste; season with salt and pepper if needed.
Spray a baking dish (9 x 13 works well; a deep round dish also works) with nonstick spray. Combine the cooked pasta and chicken in the dish, pour the cheese sauce over, and mix thoroughly so everything is coated. Sprinkle with additional grated cheese and the panko breadcrumbs. Bake for about 25 minutes, until the top is golden and bubbling.
Remove from the oven and immediately top with crumbled gorgonzola, chopped green onions, and cilantro. Drizzle additional buffalo wing sauce over the top to taste.
And save me some? I’m still hungry.