The Tailgater's Handbook Recipe for Upscale Truffle Mac & Cheese


Upscale Buffalo-Chicken Mac and Cheese
By Joe Drozda
What’s with all these mac and cheese recipes?  Is it the comfort food aspect or maybe the ability to use an old dish as an inspiration to create something special?  Here’s another mac & cheese recipe I received that would make a hit for your Tailgate or Super Bowl party, especially if you have anyone under the age of 40 in attendance.  This age group developed a love for Buffalo wings in the 90’s.  Basically, these spicy wings are chicken in Frank’s Cayenne Pepper Sauce and butter.
1 lb. of your favorite neat pasta (doesn’t have to be macaroni)
1 lb. cubed white meat chicken.
2 cups cream
8 oz. shredded mozzarella cheese
8 oz. shredded sharp cheddar cheese
4 oz. grated Parmesan cheese
¾ cup of Frank’s Redhot Buffalo Wing Sauce (or Frank’s original Cayenne Pepper Sauce)
¼ cup flour
½ stick of butter
¼ teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 350 degrees
Cook the pasta al dente (not too soft)
Grill two skinless chicken breasts then slice them¼ to ½ inches thick .  Now cube the slices.
In a medium saucepan simmer cream, add salt & pepper then set aside.
In a large sauce pan melt butter over medium heat. Whisk in flour, then above cream and spices. Bring to boil. Remove from heat. Add cheeses and Frank’s sauce and mix well.
Place the pasta in a large bowl and then mix in cheese/cream mixture, and chicken.
Spray a large casserole dish with Non-Stick cooking spray. Spread pasta mixture into dish.
Sprinkle top with grated Parmesan cheese.
Cook 30 to 40 minutes until bubbly and the top is crispy.
Serves 8

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