Buffalo Mac N’ Cheese

31 Jan
In spirit of the super bowl this weekend, I thought I would share this gem. I plan on making it on Sunday for a party because it’s easy and so so tasty (nice looking, too). In my opinion, you HAVE TO have something buffalo inspired for the big game. This is perfect.
This recipe came from an e-mail chain that Jeff was attached on @ work.  Some of his co-workers had this Mac N’ Cheese served to them in one of the box suites at the TD Garden (tough job, huh?). I’m not really even sure if I’m supposed to know about this recipe, let alone, share it. But, you know me- always bending the rules.  Hope you enjoy!

2 Pounds Chicken Thighs, boneless, skinless
3 Tablespoons Extra-virgin olive oil
1 Pound Elbow macaroni
7 Tablespoons Unsalted butter, plus more for the pan
¾ cup Onion, finely chopped
3/4 cup Celery, finely chopped
2 Cloves Garlic, minced
¾ Cup Frank’s red hot
2 Tablespoons Flour
2 Teaspoons Dry mustard
1 Pound Orange Cheddar Cheese, shredded
8 Ounces Pepper Jack Cheese Shredded
2/3 Cup s Sour cream
2 ½ Cups Heavy cream
1 Cup Panko
1 Cup Crumbled blue cheese
Chopped parsley
Kosher salt to taste

Step 1.

Preheat a convection oven to 350 degrees F.

Toss the chicken thighs with olive oil and season with salt and pepper.  Arrange in a single layer on a rack on a sheet try and roast in the oven until cooked through, about 15-20 minutes.

Once cooled, shred into roughly 1” pieces.

Step 2.
Brush a 2” deep half hotel pan with butter.
Boil the macaroni according to the package directions, until a firm al dente. Drain.  

Step 3.
Heat 3 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until soft, about 5 minutes. Stir in chicken and garlic and cook until combined, 2 minutes. Add 1/2 cup hot sauce and cook about 1 minute more.

Step. 4
Melt 2 tablespoons butter in a saucepan over medium heat, whisk in flour and dry mustard until smooth. Whisk in the heavy cream. Add remaining ¼ cup hot sauce, stirring until thick, about 2 minutes. Lower heat to medium-low, stir in the cheddar and pepper jack cheeses. Turn off the heat and whisk in the sour cream, until smooth.

Step 5.
In a large bowl mix the macaroni, cheese mixture and chicken mixture.
Transfer the Mixture to the half hotel pan.
Step 6.
Melt the remaining 2 tablespoons butter, stir in panko, blue cheese and parley until moistened. Sprinkle evenly over the mac and cheese.

Step 7.
Bake until brown and bubbly, 30-40 minutes (cover with foil if the bread crumbs begin to take on too much color). Let rest 10 minutes before serving.


One Response to “Buffalo Mac N’ Cheese”

  1. Robert & Barbara Nord January 31, 2013 at 7:33 pm #

    Sounds wonderful and easy. We’ll try. Thanks for sharing.

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