BUFFALO CHICKEN MAC AND CHEESE

2 tablespoons olive oil

1 medium onion chopped

3-4 spicy chili peppers chopped

2 cloves garlic chopped

1-1/2 pounds ground chicken

3 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cayenne powder

1 tablespoon paprika

Salt and pepper to taste

1 cup tomato sauce

1 cup Buffalo sauce

2 tablespoons apple cider vinegar

8 ounces cooked pasta I used orecchiette with ¼ cup reserved pasta boiling water

6 ounces cream cheese

1 cup shredded pepper jack cheese or more as desired

Fresh herbs

Crumbled blue cheese

Heat the oil in a large pan over medium heat and add olive oil. Add the onion and peppers and cook about 5 minutes to soften them.
Add the garlic and cook for another minute, stirring.
Add the ground chicken and cook about 5 minutes, stirring often, until the meats are cooked through.
Stir in the brown sugar, Worcestershire sauce, cayenne, paprika, salt and pepper, tomato sauce, Buffalo sauce and vinegar. Stir and simmer about 5 minutes to bring the flavors together. If your sauce is too thin, cook a bit longer to thicken. You can easily let this simmer and let the flavors develop even more.
Next, add the cream cheese with the reserved pasta boiling water and stir until the cheese is melted through.
Add the cooked noodles and stir.
Stir in the shredded pepper jack cheese a bit at a time until it is melted through.
Remove from heat and sprinkle with fresh herbs and crumbled blue cheese.

This Article And Recipe Adapted From This Site