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Buffalo Mac & Cheese
Buffalo-style spice is included on over 35% of restaurants in the U.S. and this menu presence has grown by 3.6% in the past year.
Source: Datassential MenuTrends, 2015.
Creamy macaroni and cheese with carrot, celery, and Pierce Chicken® Buffalo Style Chicken Dip; topped with crumbled blue cheese
Pierce Chicken® Buffalo Style Chicken Dip (Code #17820) 3 quarts
Vegetable oil ¼ cup
Yellow onion, ¼-inch dice 1½ cups
Fresh garlic cloves, crushed 5 each
Celery, ¼-inch dice 3 cups
Carrot, ¼-inch dice 3 cups
All-purpose flour ¼ cup
Chicken stock, unsalted 1 cup
Whole milk 1 cup
Heavy cream 2 cups
Cheddar cheese, mild, shredded 2 quarts
Buffalo sauce 2 cups
Cavatappi pasta, cooked 2 gallons
Bleu cheese crumbles 3 cups

Mac and cheese can be served as a side-dish by reducing the portion size by half.


  1. Heat oil in a 4-gallon rondo or tilt skillet; combine yellow onion, garlic, celery and carrot. Sweat over medium heat for 8 to 10 minutes or until onions are translucent.
  2. Add flour and cook for an additional 5 to 7 minutes or until flour is fully absorbed.
  3. Add stock, milk, and cream, whisking constantly to avoid lumps. Bring to a boil, then reduce flame to medium-low.
  4. Add shredded cheese, stirring occasionally for 3 to 5 minutes or until cheese is melted and sauce is smooth. Add 2 quarts Pierce Chicken® Chicken Dipz Buffalo Style Chicken Dip, hot sauce and Cavatappi pasta, stirring until thoroughly combined.
  5. Continue to cook over medium-low heat for an additional 3 to 5 minutes or until an internal temperature of 165°F is reached.
  6. Transfer Buffalo Mac & Cheese to a hotel pan, wrap, and hold hot on a steam table for service.

To prepare one portion:

  1. Serve 1½ cup Buffalo Mac & Cheese in a heated 2 cup service bowl.
  2. Top with 2 tablespoons bleu cheese.
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