Summertime, well anytime really, is a time when I like to experiment with different recipes.  Finding new recipes and/or making up my own = happiness.

In one of my Food Network Magazines, I found a delightfully delicious recipe for Buffalo Chicken Mac & Cheese…yes, you heard me right.  What could be better than chicken + hot sauce + cheesy goodness?  So off I go to experiment with the recipe, which can be found here.

The mac&cheese was quite easy to make, maybe a bit time consuming since I make my mac & cheese a little differently, but it was definitely delicious.   

The actual process doesn’t really have the same effect on camera so I won’t bore you with the many, many pics of my mac & cheese.  But once all of the ingredients were combined, it already looked amazing as I put it in the oven.  
                                                                                   

Even though I LOVE this recipe, I did put my own spin on it:

1. I used regular breadcrumbs instead of panko…mainly because I didn’t have any at home.
2. I decided to use basil instead of parsley.  Basil has way more flavor and it might be my favorite herb right now.
3. I used feta instead of blue cheese.  Not really a fan of blue cheese…
4. I ADDED smoked gouda cheese.  In the last few weeks, I’ve become obsessed with gouda cheese.  So good.
5. I used Texas Pete hotsauce instead of the recommendation of Frank’s in the recipe, mainly because Texas Pete was always lurking around in my parents’ cabinets growing up.

I know, I know – seems like a lot of tweaks, but it’s well worth it in the end…promise.

I had my mac&cheese with a really simple spinach leaf salad and a champagne vinaigrette (not pictured).  Delish.  My tastebuds were unbelievably happy!