Published August 31. 2022 01:23PM
Back to School. Game Day. Weekend Potlucks at friends. Macaroni and Cheese is always a crowd-pleaser.
Buffalo chicken “anything” such as dip is popular on an app table. Why not combine the both favorites of mac ‘n cheese and buffalo chicken and then top it off with a hot honey drizzle?
Savory, some heat, some salty and some sweet. This fun an easy macaroni and cheese is great any time of the year.
Buffalo Chicken Mac with Hot Honey Drizzle
8 ounces of pasta
1 to 1 ½ cups shredded chicken
2 cups whole milk, room temperature
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 tablespoons of Franks Red Hot Sauce, or extra to taste
6 ounces of shredded Cheddar-Jack cheese
4 ounces American cheese, grated
½ teaspoon of smoked sweet paprika
½ teaspoon of garlic powder
¼ teaspoon of mustard powder
Salt and Black Pepper, to taste
Cook your pasta to al dente as the packaging directs and set aside.
To make your roux or thickening agent for your rich sauce, melt the butter in a saucepan over medium heat. When the butter is melted, whisk in your flour, salt and pepper to taste. Whisk until the roux is slightly a bit darker in color, which usually takes roughly 3-5 minutes. Gently, next whisk in the milk, mixing for about two minutes until thickened. Take the sauce off the heat and add in the cheeses and hot sauce, reserving 1 cup of sauce for the topping.
Combining is next. Mix the finished sauce, the pre-cooked chicken and the ready pasta in a large bowl.
Pour all of the mac’ and cheese mixture into a greased baking dish. Bake at 375 degrees Fahrenheit, covered, baking for about 20 minutes. Uncover the casserole and broil for 3-5 minutes until lightly browned on top. Drizzle with your hot honey sauce and serve.
Hot Honey Drizzle
Honey
Frank’s Red Hot Sauce
Make as much drizzle as you wish, as long as you use equal parts honey and hot sauce.
Mix the two ingredients together and drizzle over the casserole when it’s hot.
Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at [email protected].
Buffalo mac ‘n cheese with hot honey drizzle
Source: https://www.tnonline.com/20220831/mac-n-cheese-can-be-fun-and-spicy-for-all-occasions/