So I mentioned I was on camera... and here's the video! I did a live cooking demo on ABC 7 Chicago news yesterday morning in honor of Mac & Cheese Day. I decided to share a tweaked version of the original recipe here, which incorporates ranch seasoning, as I mentioned on the interview. Enjoy!...
Full Disclosure: The giveaway is sponsored by Country Crock, who also provided me with a Casserole Club kit containing food related product to review and use. Products I review and offer as a giveaway are ones I personally recommend, would use/enjoy myself and the opinions reflected are mine alone.
Buffalo Ranch Chicken Mac 'n Cheese
Recipe adapted from Mac & Cheese Please
2 pounds skin-on, bone in chicken breasts
1 tablespoon dry ranch seasoning
2 tablespoons Country Crock
2 tablespoons Frank's RedHot Sauce or more to taste
salt & pepper to taste
1 tablespoon dry ranch seasoning
2 tablespoons Country Crock
2 tablespoons Frank's RedHot Sauce or more to taste
salt & pepper to taste
1 pound {GF} small shell pasta or small elbow macaroni, cooked and drained
2 tablespoons butter, cold
1/4 cup all-purpose flour or GF flour blend
2 cups whole or reduced-fat milk
2 cups heavy cream
2 cups Parrano cheese, coarsely grated
4 ounces Gorgonzola cheese, crumbled
8 ounces cream cheese, cut into 1/2-inch pieces
3/4 cup Frank's RedHot Sauce plus more to taste
4 medium celery stalks, diced
1/4 cup finely chopped fresh chives
1/4 cup {GF} breadcrumbs
1/4 cup all-purpose flour or GF flour blend
2 cups whole or reduced-fat milk
2 cups heavy cream
2 cups Parrano cheese, coarsely grated
4 ounces Gorgonzola cheese, crumbled
8 ounces cream cheese, cut into 1/2-inch pieces
3/4 cup Frank's RedHot Sauce plus more to taste
4 medium celery stalks, diced
1/4 cup finely chopped fresh chives
1/4 cup {GF} breadcrumbs
Debone chicken breast and remove the skin. Set skin aside and cut chicken into bite sized pieces. Season the chicken with salt and pepper to taste. Coat chicken in ranch seasoning.
In a skillet over high heat, add the butter and then add chicken. Cook on both sides until browned and juices run clear. Remove from skillet and transfer to a large bowl. Add hot sauce to coat and set aside.
In a skillet over high heat, add the butter and then add chicken. Cook on both sides until browned and juices run clear. Remove from skillet and transfer to a large bowl. Add hot sauce to coat and set aside.
In the same skillet, add the reserved chicken skin and cook until browned and crisp through. Transfer skin onto a paper towel to soak up any fat. Reserve cooked skin for garnish.
Preheat oven to 350 degrees. Butter a 9x13 baking dish and set aside.
In a large saucepan over medium high heat, melt the 2 tablespoons cold butter. Slowly whisk in the flour and stir constantly until a paste forms, 30 to 45 seconds. Continue stirring for about 2 minutes more, or until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the milk, cream and add a pinch of salt. Continue cooking until the mixture starts to thicken and begins to bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoon.
Add the Parrano cheese, the blue cheese, cream cheese, and hot sauce. Stir until the cheese has melted and the sauce is smooth but not too runny. It should be similar in texture to a loose cake batter. Add the pasta, chicken, celery, and chives and stir to combine. Pour into the prepared baking dish, sprinkle on the breadcrumbs and bake in the preheated oven for 15-20 minutes.
Remove from oven and top with more grated Parrano cheese if desired. Garnish with chives and crumble crisped chicken skin. Serve with extra hot sauce.
Remove from oven and top with more grated Parrano cheese if desired. Garnish with chives and crumble crisped chicken skin. Serve with extra hot sauce.
You did awesome Joelen! I would have totally been flapping whenever someone asked me a question, you rock that camera, girl!
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Wow, you've worked throughout ALL the weekend! If the result was this Buffalo Ranch Chicken Mac 'n Cheese, congrats, it's really great!
ReplyDeleteWow, I might actually be able to get the husband to eat Mac and Cheese with this recipe! He is crazy about Buffalo Chicken.
ReplyDeleteThis looks really tasty! I've been looking for some new recipes and I think we'll try this one.
ReplyDeleteThat looks heavenly! Mac and cheese is a favorite and that would be a huge hit with my family!
ReplyDeleteThe hot sauce sounds like it would make this so yummy! I can make this with vegetarian chicken so easily. Thanks for sharing :)
ReplyDeleteOh my heck, this has my tummy growling already. I may head to the store to make this tonight.
ReplyDeleteOk, that looks so freaking good! Thanks so much for sharing.
ReplyDeleteI bet this is so yummy.
ReplyDeleteWell that's kind of a cool twist!
ReplyDeleteOoo this sounds like really great comfort food. :)
ReplyDeleteWhat a great recipe for a simple night of cooking. Can't go wrong with MacNCheese and anything
ReplyDeletethat looks delicious! I love mac & chz with kids its a great way to get them to try new things so fun too!
ReplyDeleteI'm a vegetarian so I would make this without the chicken but i bet it would still be amazing! sounds like a great recipe! thank you so much for sharing!
ReplyDeleteWe love Mac n Cheese!!! Need to try this asap!
ReplyDeleteThis sounds great! We love mac and cheese. This one looks like it would have some zing.
ReplyDeleteTwo of my favorite things - ranch and mac & cheese! Yum!!
ReplyDeleteI totally missed mac and cheese day!
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