Chicken Mac & Cheese With Buffalo Sauce
Equipment
- Small bowl
- Strainer
- Large Cooking Pot
- Cutting board
- Chef's knife
- Spatula
Ingredients
Proteins
- 900 g - 1 kg popcorn chicken (Kirkland Signature brand has package of 1.8 kg, so half of that)
Produce
- 2 onions, diced
- 4 garlic cloves, diced
Dairy
- 3⁄4 cup 35% cooking cream
- 3 1⁄2 cups milk
- 500 g grated Mozzarella cheese
- 2 tablespoons butter
Liquids
- 1⁄3 cup Frank's Red Hot Buffalo sauce
- 3 tablespoons South-West buttermilk ranch dipping sauce (that's the kick!)
Dry ingredients
- 500 g macaroni pasta
- 4 tablespoons all-purpose flour (more depending on need)
Instructions
- Preheat oven for popcorn chicken.
- Cook pasta and set aside in strainer; while cooking, prepare grated cheese (bowl), Frank's Red Hot Buffalo sauce (measuring cup), cooking cream (measuring cup), milk (measuring cup), onion + garlic (diced on cutting board) separately.
- Put chicken in the oven; cook them according to given instructions all throughout cooking the rest.
- On medium heat with a large cooking pot, caramelize onions and garlic in butter.
- Sprinkle flour to make a roux; add flour if necessary to cover every bit of onion and garlic.
- Add and mix milk and cream and boil a bit to thicken; if mix doesn't thicken, add slightly more flour.
- Lower heat and add cheese one handful at a time; whisk to melt between each handful.
- Add in and mix sauce and dipping sauce.
- Add and mix chicken and pasta; heat everything until ready to serve.