Being a yucky snow day and my day off from work, we decided to make a new recipe. It came out delicious! It has a little kick, but we like spicy. The cheese sauce is very rich, I would suggest serving it with a vegetable to help lighten the plate.
Buffalo Chicken Tortellini Mac and Cheese
Place 1-2 lbs of boneless, skinless chicken breast in crockpot with 1 cup chicken stock and half bottle of Cholula hot sauce. Cook on low for 3 hrs or until chicken easily pulls apart. You can shred using a biscuit dough cutter, fork, or mixer. Drain chicken. Add the remainder of the hot sauce.
Cook tortellini according to package directions.
For the sauce
Begin making the roux by melting 1 cup of clarified butter in a saucepan over medium heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step. 3. Whisk 1-3/4 cups of flour into the clarified butter until a thick, rough paste forms.
Add approx 1/3 cup milk. Cut Gouda into smaller chunks. Add to roux. Crumble feta into cheese mixture. Whisk until smooth. Add milk if too thick. You should not need salt, but pepper to taste.
Mix tortellini into cheese sauce. Add chicken.