Parrano® Buffalo Chicken
Serves 4
In celebration of National #BuffaloMacDay, Parrano has partnered with one of NYC's hottest mac and cheese places to curate some of the best Buffalo Mac & Cheese in town. Below is the secret S'MAC recipe....ENJOY!
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  1. 2/3 lb elbow macaroni (yeild:4 cups cooked)
  2. 1 1/4 cups whole milk
  3. 1 1/4 TB all-purpose flour
  4. 1 1/4 TB unsalted butter
  5. 8 oz Parrano® Cheese, shredded
  6. 3/4 lb boneless, skinless chicken breast, cubed
  7. 1 cup Frank's Red Hot original sauce
  8. kosher salt
  9. freshly ground black pepper
  10. olive oil
  11. 3/4 crumbled blue cheese
  1. 1. Preheat the oven to 400°F.
  2. 2. Bring pot of salted water to a boil over high heat and cook the pasta until al dente, 8-10 minutes. Drain the pasta and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.
  3. 3. Saute the cubed chicken breast in olive oil for approximately 5 minutes (until cooked through). Add salt and pepper to taste.
  4. 4. In a medium saucepan over medium heat, bring the milk to a boil. Remove from heat.
  5. 5. In a medium, heavy bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking constantly (this will ensure that there are no lumps).
  6. 6. Add the Parrano® cheese. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and season with salt and pepper.
  7. 7. Remove from the heat. Stir and pour the mixture over the pasta. Add the cooked chicken breast and the Frank's hot sauce and mix thoroughly. Transfer to a baking dish.
  8. 8. Sprinkle the crumbled blue cheese on top of the macaroni.
  9. 9. Bake for approximately 10-15 minutes at 400°F. You can also broil for 3 minutes at the end to get a crisp on top.

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