Buffalo Fried Chicken Mac & Cheese

October 14, 2017 10:04 AM

Chef Art Wise of O'Toole's Restaurant and Pub in Colonie prepares his rich Buffalo Fried Chicken Mac & Cheese for Dan in the Let's Eat Kitchen.

Buffalo Fried Chicken Mac & Cheese

Advertisement – Content Continues Below


Servings: 2 - 4

Preparation Time:                                                             

Cuisine:  American Fusion


8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or  medium shells)

3 tablespoons butter

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon smoked paprika

2 1/2 cups milk

3 cups grated cheddar/jack cheese

2 ounces Bacon Bits

8 Fried Chicken Filets or Tenders, cut into 1 inch pieces

4 ounces Hot Sauce

2 ounces Bleu Cheese





Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)

Preheat the oven to 375 degrees.

Over medium heat, melt the butter. Add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.

Stir in the milk. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.

Remove from heat, and stir in 2 cups of the cheese and bacon bits, stirring until melted. Pour the cheese sauce and the hot sauce over the noodles and toss gently until all noodles are covered. Add half the noodles and all the chicken to a two quart casserole dish. Sprinkle on half the cheese. Add the rest of the noodles and incorporate. Sprinkle on the rest of the cheese.

Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with Bleu Cheese.



Mac & Cheese Tots



4 qt. Heavy cream

5 qt. Half & half

5 lbs. White cheddar

4 lbs. Yellow cheddar

1 lb. Parmesan

1 lb. Blue cheese (Point Reyes)

1 lb. Cornstarch

1 tbs. Kosher salt

1 tbs. White pepper

Ditillini Pasta  (cooked)

Egg wash

Panko Bread crumbs



Make slurry with half & half and cornstarch.

Heat heavy cream, remaining half & half, cheddar's, blue cheese and parm until the cheese melts (do not boil bring to temp slowly or it will congeal). Add slurry and season with s& p.

**For every 1 lb. of Ditilini add 1 ½ qt. Of cheese sauce. Mix gently.

Pour pasta cheese sauce mixture into a form, or onto sheet tray lined with parchment paper. Cool mix in refrigeration for at least 3 hours until very firm.

Remove from form or turn sheet pan over to release. Use a small (diameter size of a nickel) cookie cutter to punch out tots.

Dip in egg wash then Panko (do not use flour because tots will become gummy).

Fry until golden brown.

Serve with parm dipping sauce.



Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

Relay Media Amp
Ex-aide to Gov. Andrew Cuomo gets six years in prison

New details on state official allegedly asking boys to wear diapers

4 dead, including suspect, after Maryland warehouse shooting

Racist graffiti spray-painted on Berkshire County man's home

Kavanaugh accuser may testify after all -- under right terms