Today is National Macaroni and Cheese Day. Now I suppose you could grate a few different cheeses, create a yummy sauce, boil up some macaroni and put the two together. There’s a soft spot in every heart for Macaroni and Cheese. Warm childhood memories.
On the other hand, you could get a box of Macaroni and Cheese and call it a day. Or better still, grab that box mix (Velveeta is my favorite, only because the sauce is creamy and you squeeze it over the pasta rather than a dry mix), and concentrate your efforts on what to serve with the Mac and Cheese.
When I called my guys to Buffalo Lettuce Wraps with a side of Shell Mac and Cheese, they gave me a look. Hubby actually began to laugh. Yet by the end of supper, both saw the reason behind my seeming crazy pairing. The chicken is hot – really, really hot – Buffalo Spice and then some. So the creamy Mac and Cheese is a soothing distraction for you mouth – a welcome break from the sizzle. Yeah, this is a round about way of celebrating National Macaroni and Cheese Day. But oh so amazingly delicious!
Slow Cooker Buffalo Chicken Lettuce Wraps
2 boneless Chicken Breasts
3/4 cup Franks Red Hot Buffalo Sauce
1 tablespoon Habanero Hot Sauce
3 tablespoons Dry Ranch Dressing Mix
1 head Butter Lettuce
2 Roma Tomatoes
1 cup mild Cheddar Cheese
1 cup Sour Cream
Cut chicken breasts into strips. Place in the bowl of a slow cooker and set aside.
In a bowl, whisk together the Red Hot Sauce, Habanero Sauce and Ranch Dressing mix. Pour mixture over the chicken, toss to coat.
Cook on LOW for 7 hours. Transfer chicken to a large bowl and use 2 forks to shred chicken into strands. Moisten with cooking liquid.
Break leaves from the lettuce head. Clean, pat dry and set aside. Dice tomatoes, set aside.
Spoon chicken into lettuce leaves, top with diced tomatoes, cheese and sour cream. Wrap filling in lettuce, serve and enjoy
Creamy Velveeta Mac and Cheese
1 box Velveeta Macaroni and Cheese Shells
Water as needed
Salt to taste
Open the box of Macaroni and Cheese, remove foil package of cheese and set aside.
Fill a medium saucepan half-way with water. Salt the water, bring to a boil.
Pour the pasta shells into the water, return to a boil and cook, uncovered, for 8 minutes. While the shells dance about in the water, stir a few times to prevent shells from sticking together.
Drain the shells well in a colander over the sink. Once drained, return pasta to the warm saucepan.
Cut a slit in the top of the Velveeta cheese sauce packet using scissors. Squeeze the cheese onto the hot shells. Stir the ingredients together to thoroughly blend. Serve immediately.