BUFFALO CHICKEN MAC N CHEESE
Ingredients
12 oz sharp cheddar
8 oz Gruyère or Gouda cheese
8 oz Colby jack cheese
1 Tbsp salt
1 pound elbow macaroni
Buffalo sauce:
8 oz hot sauce
3 Tbsp butter (you can do less)
1/4 cup honey
Cheese sauce:
3 Tbsp butter
3 Tbsp flour
30 oz evaporated milk
1 tsp chipotle chili powder
1 tsp garlic
1 tsp paprika
1-2 tsp Salt to taste
3/4 - 1 cup pasta water
1/4 cup Buffalo sauce
Chicken:
3 chicken cutlets (1-1.5lbs)
1 cup flour
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tsp chipotle
1 tsp chili powder
2 eggs
2 cups panko
1 tsp garlic powder
1 tsp paprika
1 tsp chipotle chili powder
3 Tbsp olive oil
Directions
Step 1
Shred both cheeses, and put 1/3 of each cheese into a bowl and set aside, this will be our extra cheese topping added before baking. Warm skillet on medium heat. Melt butter and add hot sauce. Once butter is completely melted, add honey and stir to combine. Transfer the butter sauce to a bowl and set aside.
Step 2
Bring a large pot of water to a boil. Add 1 Tbsp of salt, and add the pasta. Cook, uncovered, for 6-8 minutes or until tender, stirring frequently. Once pasta is done, reserve 1 cup of the pasta water, then drain. Rinse pasta off and add to a large mixing bowl.
Step 3
While the pasta cooks, make the cheese sauce. Take a large, non stick pan, add butter and melt. Once butter is melted, add flour to make roux. Cook, stirring constantly till the roux turns golden brown. This should take 5-6 minutes. Add evaporated milk and whisk to combine with the roux. Add in the chipotle powder, garlic powder, paprika, and salt to taste. Keep on low heat and bring to a simmer. Stir in 3/4 cup of reserved pasta water.
Step 4
Add grated cheese to the sauce. Stir until cheese completely melts until nice and creamy. Then, add to the bowl with pasta. Toss the pasta with the sauce till evenly coated. Pour half of the cheesy pasta into a cast iron skillet. Place half of the reserved shredded cheese topping. Layer with the rest of the pasta, add the parmesan, and finally sprinkle the top with remaining shredded cheese.
Step 5
Bake macaroni and cheese at 350F for about 20 minutes.
Step 6
While the macaroni is baking, make the chicken. Start by creating a dredge station. First, put flour into a small baking sheet or bowl, then combine 1 tsp each of salt, garlic powder, paprika, chipotle and chipotle chili powder. Next, crack eggs into a small bowl and scramble with a fork. Then, add panko crumbs into another small baking sheet or bowl, and add 1 tsp each garlic powder, paprika, and chipotle chili powder, stir to combine.
Step 7
Dredge each chicken cutlet: dip into the four and shake off any excess, cover in the egg wash then cover in the panko bread crumbs.
Step 8
Heat olive oil in a pan. Add dredged chicken. Crisp them up for about 4 minutes each side. Then bake for 10 mins at 350F. To serve, cut chicken into bite size pieces and toss in the remaining Buffalo sauce. Broil in the oven for an additional 1 minute.
Step 9
Place cooked chicken on top of macaroni and cheese and serve immediately.
