Rory's Buffalo Chicken Mac & Cheese

Published 08/27 2013 03:17PM

Updated 11/05 2013 02:54PM

1 pound pasta of choice (cooked as directions instruct)
1 cup heavy cream
 1 tablespoon Olive oil
1 tablespoon garlic
1 cup shredded Mozzarella
1/2 cup provolone
Tabasco Buffalo style sauce
2 cups chicken broth
2 Chicken thighs braised in stock and shredded
Crumbled Maytag or brand of choice blue cheese
Celery leaves for garnish

1.Cook off pasta, blanche, oil and reserve for later
2.Preheat oven to 350 degrees
3.In a small pan add chicken broth, season chicken with salt and pepper. Add to broth cover and cook for 30 minutes or until chicken is fork tender. Shred chicken in broth and save for later
4.In a medium pot heat olive oil to medium heat
5.Add garlic and sweat a few minutes, add heavy cream and come to a slow simmer
6.Lower heat add provolone and mozzerella. Stir until melted
7.Add buffalo sauce to taste to cheese sauce mix well
8.Toss in cooked pasta and coat all pasta
9.Divide pasta and sauce into four oven safe bowls top with crumble blue cheese and broil till blue cheese starts to bubble
10.Garnish with celery leaves and serve hot

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega

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