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.
- Boil yo water.
- Boil yo noodles.
- While the noodles are noodling, clean up your house a little. You're a grown up.
- Al dente noodles? Strain 'em. No need to rinse.
- While they're straining, plop the whole package of tuna, with its olive oil, into the pot.
- 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.
- Add the heavy cream, swooshing it all around together.
- Add the cheese packet from the box, stirring until dissolved/integrated.
- Add the pasta back into the pot, stir it all around until noodles are coated.
- Tear American cheese into little pieces, because little pieces melt better.
- Pour in the wing sauce. Add more if you want. This is just "to taste", whatevs you like.
- Pour in the blue cheese dressing. Again, add more if you want. Live your life.
- Stir it all together and marvel at how good it looks and smells.
- 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.
- Kind of wish you had celery to crunch on alongside this amazing concoction, but don't stress about it.