Joe Drozda and Bob Bley are writing the third edition of The Tailgater’s Handbook which will be published in 2014. Drozda is considered the “Father of American Tailgating” by many including The Wall Street Journal. Drozda and Bley both grew up in NW Indiana and attended Indiana University together.
What’s with all these mac and cheese recipes? Is it the comfort food aspect or maybe the ability to use an old dish as an inspiration to create something special? Here’s another mac and cheese recipe we received, from a reader, that would make a hit for your Super Bowl party, especially if you have anyone under the age of 40 in attendance. This age group developed a love for Buffalo wings in the 90’s. Basically, these spicy wings are chicken in Frank’s Cayenne Pepper Sauce and butter. You too can send us your special recipe by emailing to firstname.lastname@example.org.
Upscale Buffalo-Chicken Mac and Cheese
1 lb. of your favorite neat pasta (doesn’t have to be macaroni)
1 lb. cubed white meat chicken.
2 cups heavy cream (or whipping cream)
8 oz. shredded whole milk mozzarella cheese
8 oz. shredded sharp cheddar cheese
4 oz. grated Parmesan cheese
¾ cup of Frank’s Redhot Buffalo Wing Sauce (or Frank’s original Cayenne Pepper Sauce)
¼ cup flour
½ stick of butter
¼ teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 350 degrees
Cook the pasta al dente (not too soft)
Grill two skinless chicken breasts then slice them ¼ to ½ inches thick. Now cube the slices.
In a medium saucepan simmer cream, add salt and pepper then set aside.
In a large sauce pan melt butter over medium heat. Whisk in flour, then above cream and spices. Bring to boil. Remove from heat. Add cheeses and Frank’s sauce and mix well.
Place the pasta in a large bowl and then mix in cheese/cream mixture, and chicken. Spray a large casserole dish with Non-Stick cooking spray. Spread pasta mixture into dish. Sprinkle top with grated Parmesan cheese. Cook 30 to 40 minutes until bubbly and the top is crispy.