Corned Beef, Executive Chef, Ted Polfelt shares a recipe for Buffalo Mac & Cheese.
Buffalo "Mac and Cheese"
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2.5 C Half and Half
4 oz. Butter
2 T Flour
8 oz. Cooked Campanella pasta (or any other tubular pasta)
2-4 oz. Hot Sauce of choice
2 oz. Onion, small dice
1 C Chicken, roasted and shredded
1 oz. Dry Mustard
4 oz. Shredded Cheddar
4 oz. Jack Cheese
2 oz. Bleu Cheese
TT Salt and Pepper
4 oz. Button Mushrooms, cooked
Panko breadcrumbs or crumbled Pork Rinds for garnish
MOP: Start by melting the butter in the pan. Add oniions until soft and then add flour. Cook until slightly nutty in smell. Add half and half until warm. Add the cheese in stages so that it does not clump until completely melted and smooth. Fold in pasta and remaining ingredients. Place in serving vessel. Apply garnish and bake at 350F until slightly brown and crispy on top.