Saturdays are for testing out recipes and giving you the skinny. But for the new site, we’re changing it up a bit. Each selected recipe will come from a food blogger from around the country. Guess where this week’s recipe comes from? You guessed it…Buffalo. Thanks to: Christine’s Cuisine

The Ease

Don’t think this recipe is so simple just because it’s mac and cheese. That said, it’s certainly not difficult. I bought a rotisserie chicken to make things a little easier.  Make sure you do all the grunt work first–prep your cheese and butter the dish.   Boiling the pasta and making your cheese sauce should be timed right so that the entire dish comes together and can be put in the oven.

The Taste

This dish was rich and heavy, but very delicious.  The white cheddar cheese and Frank’s Hot Sauce were a perfect blend.  In fact, I’ll be making wings in the future and using that as a dipping sauce–very gluttonous, but my guests will appreciate it.  The Panko bread crumbs provided a wonderful crunch to the dish.

The Verdict

I really liked this mac and cheese. For one, it was different.  And it’s another example why I changed up Test Kitchen.  The ability to pull different recipes from various regions of the country really broadens my (and I hope your) culinary perspective.  Here’s the issue I had with the dish, but one that is easily changeable.  It was caught in No Man’s Land.  It felt like a side, but ate like a main course.  My suggestion, ditch the chicken to make it like a side or add some zucchini and make it like a meal. The sauce is so wonderful and versatile, that you could really go in either direction.

Why you should go to this site…

Great, low stress recipes that are posted regularly!


Christine December 5, 2010 at 10:29 am

Glad you liked it! I need to make it again soon! 🙂

admin December 5, 2010 at 10:47 am

It’s a perfect time of year to make this. I’m making the sauce for my next gathering and serving with wings. Thanks again!

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