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
INGREDIENTS
| 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 |
CHEF’S NOTE:
Mac and cheese can be served as a side-dish by reducing the portion size by half.
METHOD
- 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.
- Add flour and cook for an additional 5 to 7 minutes or until flour is fully absorbed.
- Add stock, milk, and cream, whisking constantly to avoid lumps. Bring to a boil, then reduce flame to medium-low.
- 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.
- Continue to cook over medium-low heat for an additional 3 to 5 minutes or until an internal temperature of 165°F is reached.
- Transfer Buffalo Mac & Cheese to a hotel pan, wrap, and hold hot on a steam table for service.
To prepare one portion:
- Serve 1½ cup Buffalo Mac & Cheese in a heated 2 cup service bowl.
- Top with 2 tablespoons bleu cheese.