Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese by Laura Werlin
For families and singles who are tired of fast food and heat-and-serve meals, Parrano cheese has released a tasty new Mac ‘n’ Cheese recipe with cheese guru and author Laura Werlin.
Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese
Chicken and Crispy Skin
- 2 lbs boneless chicken breasts, skin on
- 2 tbsp butter
- 4 tbsp hot sauce or buffalo wing sauce
- salt and pepper, to taste
Preparation
Carefully remove the skin, in one piece, from the chicken breasts. Cut the meat into 1/2” pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally until the meat is no longer pink. Use a slotted spoon to transfer the chicken to a bowl. Add the hot sauce and stir to combine. Wipe out the skillet with a paper towel, then reheat it over medium-high heat. Add the chicken skin. Cook until golden brown on one side, about 5 minutes. Use a spatula to flatten the skin, as necessary. Turn and cook the other side until browned and very crisp, about 5-7 minutes.
Remove skins to a paper towel lined plate. When cool, break into pieces.
Mac ‘n’ Cheese
- 1 lb small pasta (shells or elbows)
- 4 tbsp salted butter
- 1/4 cup flour
- 4 cups milk, whole or reduced fat
- 2 cups heavy cream
- 2 tsp Kosher salt
- 24 oz Parrano cheese, grated, divided use (about 8 cups)
- 8 oz Gorgonzola cheese, crumbled (about 1 1/2 cups)
- 8 oz cream cheese, cut into 1/2” pieces
- 3/4 cup hot sauce (use more if you like it hot!)
- 1 tsp dry mustard
- 8 celery stalks, cut into 1/4” dice
- 3/4 cup chives, finely chopped
Preparation
Prepare the pasta according to the package directions, to the al dente stage. Drain. In a large pot, melt the butter over medium heat. Whisk in the flour. Stir constantly for about 2 minutes, until the mixture begins to darken and smell a bit nutty. Slowly whisk in the milk, heavy cream and salt. Cook about 5-7 minutes, until it begins to thicken and bubble around the edges. Add 6 cups of the Parrano cheese, the gorgonzola, cream cheese, hot sauce and dry mustard. Stir until the cheeses are melted and the sauce is thickened. Add the pasta, chicken, celery and chives. Stir to combine. Pour into the prepared baking dish. Top with remaining Parrano cheese and crispy, chicken skin. Place the baking dish on a rimmed cookie sheet. Bake until bubbling and golden brown, about 30 minutes. Let cool for 15-20 minutes before serving.
Parrano cheese can be found in retail stores, as well as at https://www.parrano.com/
About Parrano
Parrano captures two of the world’s greatest cheeses in one wheel; Gouda and Parmesan. After aging for 5 months, Parrano develops a firm and smooth texture typically found in a Gouda with the nutty flavor and buttery aroma of a well-aged Parmesan. Perfect for slicing and shredding, Parrano is an tasty accompaniment to sandwiches, paninis, salads, soups
