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Ingredients
  • subheading: Buffalo Chicken:
  • 2 cups boneless skinless chicken breasts, cooked and shredded
  • ⅓ cup hot sauce, Frank’s or Crystal
  • 3 tablespoons butter, melted
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cayenne
  • 1 teaspoon garlic powder
  • subheading: Macaroni and Cheese:
  • 16 ounces elbow macaroni
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 2 ½ cups whole milk
  • 2 cups Monterey jack cheese, shredded
  • 1 ½ cups cheddar cheese, shredded
  • ½ cup hot sauce, Frank’s or Crystal
  • salt and pepper to taste
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