Charles Koh
Happy National Buffalo Mac and Cheese Day! In honor of this special day, we’ve included a recipe you will sure to enjoy. Who can resist a rich, creamy cheese bowl of pasta paired with a zesty, semi-spicy buffalo style chicken. Celebrate by using #BuffaloMacDay and of course treat yourself to this delicious dish.
Serves 6-8
Ingredients
2 cups gluten free pasta
2 Tbsp Olive Oil
4 Tbsp unsalted butter, chopped
1/3 cup brown rice flour
12 oz can lowfat evaporated milk
2 cups skim milk
16 oz Parrano® cheese, shredded
1/2 cup Franks RedHot Buffalo Wing Sauce
2-3 chicken breasts, cooked and cubed
Kosher salt, pepper to taste
Directions
Boil pasta until al dente. Drain pasta and return to pot, toss with olive oil. Set aside.
Add evaporated milk slowly while stirring constantly to break up any clumps. Add 2 cups of milk, and whisk to combine. Bring mixture to a simmer and cook until slightly thickened. Remove from heat.
Fold in shredded cheese until melted. Add wing sauce, salt and pepper to taste, and cubed chicken.
Add mixture to cooked pasta, and stir until combined.
