Epicurious buffalo mac and cheese

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in wings again! A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation. Thanks to a baked crumb coating, this flavor-loaded Buffalo salmon has the crispiness of a chicken wing—not to mention the heat.

Salty, spicy, and addictive: Make a big bucket and dive in, or pack it in bags for an incendiary gift.

Preparation

I watched this disappear in about 20 minutes flat. No leftovers! Used regular breadcrumbs not panko and more garlic and added in other shredded cheeses to equal 2 cups. Tried this recipe twice and both times the end result was delicious. I used gruyere and cheddar with the pasta and parmmeggiano with the crumb topping. The kids and my husband ate almost the entire casserole!

There wasn't much of a time savings but it did keep me from having to use another pot to boil the pasta which is a bigger bonus in my book. Yummy recipe. I would decrease the salt and add more cheese next time. Not a time saver. While the "Cook from San Fran Bay Area" had a bad experience, mine was quite the opposite with a little embellishment.

I added chopped chorizo under the topping and mixed cheddar and smoked Gouda rather than plain cheddar. While it lacked the creaminess of a recipe made with a full roux, this was quite tasty and I had only one pan to clean. A recipe for disaster - whats the point - no saving of time as you can be cooking the pasta while making the sauce and you wont have to chance that there is enough liquid. Dry and tasteless - then to top it all the panko burns before the sprinkled cheese is brown - don't believe me?

Reading other reviews, I decided to pump up this comfort food by adding asiago and romano cheese to the mix with the cheddar. Because other reviewers said it was bland, I added some dry mustard and worcester sauce. I loved the idea of this recipe but was not too happy with the final result.

I used freshly grated, high quality cheddar cheeses and felt it just wasn't cheesy enough.

In fact, it was hardly cheesy at all! Then you keep going and it just gets plain. It is also not a great leftover since the topping gets soggy while the bottom gets rock hard.

I think next time I would halve the recipe and keep the cheese quantity the same to up the cheese and not have leftovers. Cancel Print. Add to collection. Add to menu. Add flour; cook, whisking constantly, for 1 minute.

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Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Remove sauce from heat. Pour sauce over pasta should be submerged; do not stir and cover with foil. Bake until pasta is almost tender, about 20 minutes. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Remove foil from dish. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes.

Using slotted spoon, transfer chicken strips to paper towels to drain.

Cut strips into 1-inch-long pieces. Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano. Melt 6 tablespoons butter in same large pot over medium heat.

Add 3 cups chopped onions and garlic. Add flour; stir 2 minutes. Gradually whisk in milk.

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Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes.