Thursday, January 20, 2011

Beware! Loads of Calories Ahead!

Buffalo Mac & Cheese

Buffalo Mac & Cheese. How delicious. One Saturday in the Grove, I was discussing dishes with one of the other wives when I brought up that we had tried a buffalo mac & cheese dish and we weren't too fond of it because we thougth it was dry.  She informed me that she had a delicious recipe and told me the secret was in the sauce and boy was she right. Thanks for sharing Ashley! We made this Tuesday night and honestly we can't get enough, we're still eating it.  I did everything at one time but the chicken portion could definitely be made the night before and refrigerated to make preperation easier.  Also, I leave out the blue cheese because it's disgusting and even Ben who loves blue cheese doesn't even miss it. When reheating a single serving, I added a splash of milk to prevent it from getting dry.

Buffalo Mac & Cheese

7 Tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound pasta (I use Cavatappi)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups diced raw chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko
1/2 cup crumbled blue cheese
2 Tablespoons chopped fresh parsley

Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Add the onion, celery and chicken and cook until chicken is done, about 12-15 minutes. Add garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.  This is the step that can easily be made the night before.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Now to run a mile or 50....

1 comment:

  1. How yummy does this sound! Too bad that's a LOT of ingredients for a poor college student budget! Ha!