Buffalo. Tuna. Mac.

You guys. I don't have a photo because I ate it too fast, but holy cow. I've been on a buffalo sauce kick since around Super Bowl time, and tonight I was just sitting at home thinking of things I could do with the buffalo sauce in the pantry when I got it in my head to make buffalo mac. 

Sometimes a kitchen experiment just goes terribly, terribly well. No further ado needed. Here you go.

Buffalo Tuna Mac

These are the ingredients I used. Feel free to substitute at will.

• One box Annie's White Cheddar mac and cheese
• One package Sea Fare Pacific jalapeno tuna
• Two slices American cheese (I buy Trader Joe's organic)
• Approximately 2 tbs Litehouse OPA blue cheese dressing
• Approximately 2 tbs Frank's Red Hot buffalo wing sauce
• Approximately 2 tbs heavy cream

This is how I made it. Feel free to follow your own heart's mac cheese instructions.

1. Boil yo water.
2. Boil yo noodles.
3. While the noodles are noodling, clean up your house a little. You're a grown up.
4. Al dente noodles? Strain 'em. No need to rinse.
5. While they're straining, plop the whole package of tuna, with its olive oil, into the pot.
6. Mash the tuna around with your spoon, breaking it into little pieces as best you can. This is just a matter of taste. If you like bigger chunks, leave 'em bigger. I like 'em to be smaller so they integrate better.
7. Add the heavy cream, swooshing it all around together.
8. Add the cheese packet from the box, stirring until dissolved/integrated.
9. Add the pasta back into the pot, stir it all around until noodles are coated.
10. Tear American cheese into little pieces, because little pieces melt better.
11. Pour in the wing sauce. Add more if you want. This is just "to taste", whatevs you like.
12. Pour in the blue cheese dressing. Again, add more if you want. Live your life.
13. Stir it all together and marvel at how good it looks and smells.
14. Try not to eat the entire box, and then realize you're a grown up and you can eat however much you want so there. 
15. Kind of wish you had celery to crunch on alongside this amazing concoction, but don't stress about it.

You're welcome.