Breaking News Bar
posted: 7/30/2013 6:01 AM

Buffalo Macaroni and Cheese

hello
Success - Article sent! close
  • Clark Garlock gives his macaroni and cheese the Buffalo treatment by adding hot sauce and blue cheese into the mix.

       Clark Garlock gives his macaroni and cheese the Buffalo treatment by adding hot sauce and blue cheese into the mix.
    Steve Lundy | Staff Photographer

 

8 tablespoons butter, divided 1 pound cavatapi noodles

1 onion, finely diced

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

2 ribs celery finely diced

1 rotisserie chicken shredded or 4 cups cubed chicken

Minced garlic to taste

1 cup red pepper hot sauce (such as Frank's)

2 tablespoons unbleached flour

2 teaspoons dry mustard

2 cups half-and-half

1 pound sharp cheddar (about 3 cups) shredded

8 ounces pepper jack cheese

2/3 cup sour cream

1 cups panko bread crumbs

cup blue cheese

2 tablespoons fresh parsley

Heat oven to 350 degrees. Use some of the butter to grease a 10-by-13 baking dish.

Bring a large pot of water to boil. Add pasta and cook al dente about 7 minutes.

Melt 3 tablespoons butter in a large skillet. Add onion and celery and cook until soft. Stir in chicken and garlic, then add cup of red hot sauce and cook about 3 to 4 minutes. Set aside.

Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in flour and mustard until smooth, and whisk in the half and half. Then, add cup hot sauce and stir until thick. Whisk in cheddar and pepper jack cheeses until combined; whisk in sour cream until smooth.

Spread half the pasta in baking dish, top with chicken mixture, then remaining half of noodles. Pour cheese sauce over noodles evenly.

Melt remaining butter in sauce pan. Add bread crumbs, bleu cheese and parsley and stir until thoroughly combined. Sprinkle over macaroni and bake until brown and bubbly. Let rest 15 minutes before serving.

Serves six to eight.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here