Parrano Buffalo Macaroni and Cheese

Parrano Buffalo Macaroni and Cheese

(FOX19) - Parrano Buffalo Macaroni and Cheese

Serves: 8


  • 1 box (16 oz.) macaroni pasta
  • 1 rotisserie chicken, white meat only shredded
  • 2 T. unsalted butter
  • 2 T. all-purpose flour
  • 2 c. whole milk
  • 3 c. (12 oz.) Parrano cheese, shredded
  • 1 c. Frank's Red Hot Sauce
  • 1 c. blue cheese, crumbled


  1. Preheat oven to 400 degrees.
  2. Boil macaroni and cook according to package directions to al dente.
  3. Meanwhile, heat butter in a large skillet over medium to medium high heat. Whisk in flour and cook, whisking or swirling pan constantly for about 3 -4 minutes, or until flour and butter mixture are nice and brown.
  4. Warm your milk in the microwave for a minute or two.
  5. Whisk in the warmed milk to the butter and flour roux. Bring the milk mixture to a simmer, whisking constantly, until it thickens.
  6. Take the milk mixture off the heat and whisk in the shredded Parrano cheese until the cheese is melted.
  7. Drain the pasta and stir in the cheese sauce. Then stir in the white meat, shredded chicken and the hot sauce.
  8. Pour macaroni and cheese into a greased casserole dish and top with the crumbled blue cheese. Bake for about 15 minutes, or until nice and bubbly.
  9. Serve with crumbled bacon, chopped green onions and extra hot sauce, if desired.

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