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Ramie Makhlouf

Ramie's Recipe - Buffalo Chicken Mac & Cheese

I took a shot at a "lighter" version of this recipe first introduced at Nationals Park in Washington D.C., and has since spread to ballparks around the country, including Miller Park...

  • 2 lbs. boneless, skinless chicken thighs (from Roberts')
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 teaspoon fresh-cracked black pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • pinch of crushed red pepper
  • 1/4 cup hot wing sauce
  • 3 cups elbow macaroni (prepared by package instructions)
  • 1/3 cup flour
  • 1/3 cup butter
  • 2 cups 1% milk
  • 3/4 cup crumbled blue cheese
  • 1/2 parmesan, plus a little to sprinkle on top
  • 1/2 cup low-fat velveeta cheese, diced
  • 1 package powdered ranch dressing mix
  • 1/4 cup shredded carrot
  • 3 stalks of celery, thinly sliced
  • Salt & Pepper to taste
  • 1/2 cup bread crumbs
Place the chicken thighs in a large bowl, coat in brown sugar and spices, and mix well.  Add hot-wing sauce to the bowl, and mix well again.

Warm grill to high heat.  Cook chicken 5-7 minutes per side until cooked through and slightly charred in spots.  Once cool enough, chop chicken into bite-size pieces.

In a large pot, melt the butter over medium heat.  Slowly add the flour while constantly whisking and continue to whisk until slightly browned.  Slowly add milk and continue to whisk until well-mixed and flour is incorporated.  Add cheeses, salt & pepper, and ranch mix, and whisk until cheeses are melted, incorporated, and mixture is smooth.  Mix in macaroni, chicken, carrots, and celery.

Pour mixture in 13x9 inch pan, well-coated with non-cooking spray.  Sprinkle bread crumbs and parmesan on top and bake for 15-20 until the top is slightly browned and bubbly.

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Topics : Hospitality_Recreation
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Locations : BuffaloWashington D.c.

04/15/2012 8:30PM
Ramie's Recipe - Buffalo Chicken Mac & Cheese
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