1/4 cup butter OR margarine
1 Tbls. minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. process American cheese food (Velveeta®) – cubed
1/4 cup shredded cheddar cheese
2 Tbls. bleu cheese crumbles
1 tsp. salt
1 dash black pepper
1/4 tsp. ground mustard
1/4 lb. rotini pasta – cooked al dente
Cook onions in butter until transparent. Stir in flour and cook 2 minutes. Slowly stir in the milk. Stir in the cheeses, salt, pepper, and mustard. Continue to cook over medium heat, stirring constantly, until thickened. Stir in prepared pasta.
Lightly butter a casserole dish and pour pasta mixture to dish. Bake in a 400 degree oven for 20 minutes.
Buffalo Chicken Balls:
1 lb ground chicken
4 tbsp. butter
1/4 – 1/2 cup Frank’s RedHot Hot Sauce
1 tsp salt
1 stalk celery, diced
1 cup bread crumbs
Blue Cheese Dressing:
8 oz light sour cream
½ cup 1% milk
½ cup blue cheese crumbles
½ cup mayonnaise
1 tsp salt
1 tbsp red wine vinegar
Preheat oven to 450 degrees. Coat a 9×13 pan with Pam spray.
In a small pot, add butter and hot sauce on low heat and whisk until butter is melted. Set the pot aside to cool for about 10 minutes.
In a bowl, combine chicken, salt, celery, egg, bread crumbs, and cooled hot sauce mixture with your hands, mix until completely combined. Roll the mixture into small balls, packing meat firmly. Place balls evenly in rows in the 9×13 pan. Bake until the meatballs are firm and cooked through, about 20 minutes. Cool for about 5 minutes.
Make the dressing:
Combine all ingredients in a bowl and whisk until completely blended.
If desired, drizzle the meatballs with extra hot sauce and serve with the blue cheese dressing