Buffalo Chicken and Pasta Casserole

Any type of elbow or shell pasta works fine.

One way to quieten me is by placing a plate of greasy, meaty Buffalo Chicken Wings, blue cheese dressing paired with celery sticks, and a jar of Franks Red Hot under my nose. You won’t hear a word until there’s a plate of bones by my side, and I don’t like sharing.

Problem is, a good craft brew goes down so easily with this dish, and the combination of wings and beer guarantee that what’s left of the day will likely be spent playing Angry Birds.

Pour skim milk mixed with cornstarch into the pan for a thick, creamy sauce.

I found a recipe online (EatingWell: September/October 2010), which satisfies the craving somewhat – I did miss the greasy fat – yet the caloric reduction left me energy to write this blog. It strikes me that this recipe would be a fine complimentary football watching casserole. May I have that beer now?

(Notes: I made the following changes to the original recipe. I used whole wheat gobbetti pasta, similar to cavatappi, instead of elbow noodles, 1 chopped leek instead of 1 large onion, increased the blue cheese, using gorgonzola, and added panko for a crisp texture.

Make ahead: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate up to 24 hours in advance day. Let stand at room temperature for 30 minutes, then bake according to directions, noting it may take longer to cook.)