Buffalo Truffle Mac & Cheese

Ingredients:

  • 16 ounces of fusilli, cooked
  • 1 lb of chicken breast
  • 1 TSP of salt & pepper
  • 1/2 TBSP of paprika, chili powder, & Unami
  • 1/2 TSP of red pepper flakes
  • 1 TBSP of EVOO
  • 1 cup of whole milk
  • 1/2 cup of chopped white onion
  • 1/4 cup of truffle oil
  • 2 TBSP of flour
  • 1 cup of shredded fontina
  • 1 cup of shredded mozzarella
  • 1/2 cup of shredded cheddar-Gruyere
  • 1/2 of cup of shredded cheddar
  • 1/4 cup of Franks Red Hot
  • 1/4 cup of Truffle Hot Sauce
  • 1/4 cup of Pablo bread crumbs
  • 1 TBSP of melted butter
  1. Season & cook chicken. Season chicken breast with salt, pepper, paprika, chili powder, Unami, & red pepper flakes. Cover with EVOO and completely cover.
  2. Crock pot cooking method. Cook chicken in crock pot on high for four hours or low for eight. Shred chicken upon completion of cooking.
  3. Dutch oven cooking method. Heat oven on the stove at medium. Apply thin layer of EVOO. Dear chicken breast on both sides. Lower heat. Add 4 TBSP of chicken broth. Cook @ 350 for approximately 2 hours. Shred chicken upon completion of cooking.
  4. Cook pasta. Boil pasta, save a portion of the pasta water prior to straining.
  5. Roux. Heat pot at medium heat. Add truffle oil & onions. Cook for 5-7 minutes.
  6. Add flour and cook until golden brown.
  7. Add milk. Increase heat to medium-high (but do not boil). Whisk frequently. Salt & pepper to taste.
  8. Lower heat. Add shredded cheese. Mix until fully melted.
  9. Add chicken, pasta and small portion of pasta water.
  10. Add Buffalo and truffle hot sauce. Mix until fully incorporated.
  11. Bake. Add to oven safe dish.
  12. Melt butter and mix with bread crumbs. Add on top of Mac.
  13. Bake at 350 for 15 minutes. Increase heat for final 5 minutes on low broil.