Odds and Ends

So, I had a refrigerator full of partially eaten random things this weekend. Normally, I don't mind having a good selection of bits and pieces to choose from for snacking but the collection of random things was getting a bit out of control. I thought about it and came up with a way to use up about 75% of the stuff in one dish. Perfect. Not only did this recipe work. It was really freaking good. Not too spicy and HUGE quantities!

I used the remains of a whole chicken that I had roasted earlier in the week but you could skip the roasting part and just cook down a whole chicken and pick the meat or even buy a rotisserie chicken at the store and use that.

Buffalo Chicken Macaroni and Cheese

1 whole chicken, roasted then simmered and picked clean (reserve simmering liquid)
1 Cup prepared Blue Cheese dressing (we used Wish Bone)
4 oz bleu cheese crumbles
1, 5 oz bottle Franks Red Hot
1 cup bread crumbs
2 TB olive oil

1 1/2 lb (dried) pasta - cooked (I cooked pasta in the reserved chicken cooking liquid)
4 oz smoked sharp cheddar, shredded
4 oz Gruyere Cheese, shredded
4 oz Gouda Cheese, shredded
16 oz velveeta cheese, cubed
1 pint half and half
S & P to taste

Preheat oven to 375F
In a large mixing bowl combine chicken, salad dressing, hot sauce and blue cheese. Stir to combine, set aside
In a zip lock bag, combine bread crumbs and oil. Shake until oil is distributed and bread crumbs are coasted, set aside.
Cook pasta until done and drain is a colander
While pasta is draining return pot to stove and combine half and half and cheeses over low heat, Stir until completely melted. Add cooked pasta and stir to combine.
Once combine pour pasta mixture into a baking dish, top with chicken mixture, and then top with breadcrumbs
Bake for 20 minutes or until bubbly. Broil for a couple minutes to brown up crumbs, if desired.