BUFFALO CHICKEN MAC AND CHEESE RECIPE - MACARONI CHEESE & FRANKS HOT SAUCE BUFFALO CHICKEN BITES
Macaroni - 40g salted butter - 35g plain flour - 400ml whole milk - 150ml double cream - 4 x cloves (optional) - 300g extra mature cheddar cheese - salt & pepper (to taste) - 300g macaroni pasta Buffalo Bites - 3 x chicken breasts - 150ml Frank’s hot sauce (1 x bottle) - 50g butter - 1 x tsp sugar - 75g plain flour - 75g corn flour - 2 x tsp paprika - 1 x tsp salt - vegetable oil Method 1. Add flour, cornflour, paprika, cornflour & salt to large bowl and mix 2. Chop chicken into bite size pieces and coat in flour mixture - add to tray and refrigerate until ready to deep fry 3. Add hot sauce, butter and sugar to pot and heat to melt/combine 4. Make roux with butter and flour, add cloves, milk & cream until thickened into white sauce, leave for 10mins before removing cloves and discarding 5. Add grated cheese to white sauce then mix cheese sauce through macaroni cooked al dente in salted water 6. Deep fry chicken pieces in hot oil for approx 4 minutes (miss out next step in favour of just drenching the fried chicken in sauce if you prefer it ‘wet’, but increase fry time by 2mins) 7. Coat chicken pieces in 2/3 hot sauce & butter mix (retain some for drizzling at end or alternatively put in bowl and pour remaining sauce over to fully coat) and place in oven pre heated to 200 degrees for approx 8 minutes 8. Warm through macaroni, spoon onto plate, top with chicken pieces and drizzle in some remaining hot sauce
Macaroni - 40g salted butter - 35g plain flour - 400ml whole milk - 150ml double cream - 4 x cloves (optional) - 300g extra mature cheddar cheese - salt & pepper (to taste) - 300g macaroni pasta Buffalo Bites - 3 x chicken breasts - 150ml Frank’s hot sauce (1 x bottle) - 50g butter - 1 x tsp sugar - 75g plain flour - 75g corn flour - 2 x tsp paprika - 1 x tsp salt - vegetable oil Method 1. Add flour, cornflour, paprika, cornflour & salt to large bowl and mix 2. Chop chicken into bite size pieces and coat in flour mixture - add to tray and refrigerate until ready to deep fry 3. Add hot sauce, butter and sugar to pot and heat to melt/combine 4. Make roux with butter and flour, add cloves, milk & cream until thickened into white sauce, leave for 10mins before removing cloves and discarding 5. Add grated cheese to white sauce then mix cheese sauce through macaroni cooked al dente in salted water 6. Deep fry chicken pieces in hot oil for approx 4 minutes (miss out next step in favour of just drenching the fried chicken in sauce if you prefer it ‘wet’, but increase fry time by 2mins) 7. Coat chicken pieces in 2/3 hot sauce & butter mix (retain some for drizzling at end or alternatively put in bowl and pour remaining sauce over to fully coat) and place in oven pre heated to 200 degrees for approx 8 minutes 8. Warm through macaroni, spoon onto plate, top with chicken pieces and drizzle in some remaining hot sauce