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Chicken Mac & Cheese With Buffalo Sauce

Purpose
Mildly spicy chicken mac & cheese with a kick
Yield
8 portions
Prep time
15 minutes
Cook time
30 minutes

Equipment

  • Small bowl
  • Strainer
  • Large Cooking Pot
  • Cutting board
  • Chef's knife
  • Garlic press
  • Spatula
  • Whisk

Ingredients

Proteins

  • 900 g to 1 kg of popcorn chicken (Kirkland Signature brand has a 1.8 kg package, so use half)

Produce

  • 2 onions (diced)
  • 4 garlic cloves (minced)

Dairy

  • 3⁄4 cup of 35% cooking cream
  • 3 1⁄2 cups of milk
  • 500 g of shredded mozzarella cheese
  • 1⁄4 cup of butter

Liquids

  • 1⁄2 cup of Frank's Red Hot Buffalo sauce
  • 3 tablespoons of South-West buttermilk ranch dipping sauce (that's the kick!)

Dry ingredients

  • 500 g of macaroni pasta
  • 1⁄4 cup of all-purpose flour

Instructions

  1. Preheat oven for popcorn chicken.
  2. 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 (diced on cutting board) and garlic (minced) separately.
  3. Put chicken in the oven; cook them according to given instructions all throughout cooking the rest.
  4. On medium heat with the same large cooking pot, caramelize onions and garlic in butter.
  5. Sprinkle flour while mixing to make a roux.
  6. Slowly pour in milk and cooking cream while whisking constantly, then moderately increase heat to boil mixture and continue stirring slowly until it thickens slightly.
  7. Lower heat and add cheese one handful at a time; whisk to melt between each handful.
  8. Mix in hot sauce and dipping sauce.
  9. Add and mix chicken and pasta; heat everything until ready to serve.

Notes

Cooking note: Don't increase the heat too much when trying to boil the sauce before adding the cheese, otherwise it will burn into the pot when whisking.

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