We are super excited to share this recipe for Buffalo Bleu Mac & Cheese with Caramelized Onions. This was a great after skiing treat that we basically threw together that ended up being fantastic. We had been craving homemade mac & cheese, as well as both chicken wings and french onion soup lately..so T was curious how to pull all of those flavors together into this mac & cheese dish.
It was just one of those cooking weeks for us; we made some amazing food, our November post for Spicy Garlic Prawns was posted on Yummly for their Fiery Dishes for International Hot & Spicy Food Day post (which was such a great surprise for us...not even sure how that happened they must of found it on FoodGawker or something?? yeah even after a year we are pretty naive about this whole foodblogging recognition thing and since it's rare FoodGawker or Tastespotting ever accept my photos we were even more in shock.) but we were very excited however it happened and we had an extended holiday with 3 snow days which gave us some time to do some extra cooking. Overall it was a treat of a week all the way around.
It all started with the Roquefort Chive Sauce leftover from our Steakhouse steaks we had enjoyed the night before. We decided that sauce could be a great roux to start a blue cheese mac & cheese.
We got started. We started with caramelizing the onions.
While the onions caramelized we roasted some chicken thighs, gave them a rough chop and added G's fav at home wing sauce, Frank's Red Hot sauce. This made the chicken smell divine and also kept it moist while it cooked in the mac & cheese.
To the Roquefort chive sauce we added some fontina and white cheddar and a bit more bleu cheese to make it even more cheesy.
Then we added it all together; the chicken, cheese sauce, onions and pasta shells making a decadent bowl of yumminess.
We filled four smaller ramekins with the good stuff and topped them with some browned panko crumbs and Parmesan cheese.
This mac & cheese really was amazing. It was definitely rich and decadent but creamy and moist. Although sadly the 2 left over ramekins we reheated a day or so later for lunch really weren't nearly as good.
That creaminess just melted away evidently so it's an "eat when you make it" kind of dish in our opinion.
That creaminess just melted away evidently so it's an "eat when you make it" kind of dish in our opinion.
Our Buffalo Bleu Mac & Cheese with Caramelized Onions recipe:
Leftover roquefort chive sauce; recipe (from Ina Garten's Steakhouse steaks link)
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Add to cheese prepared cheese sauce:
1 1/2 cups shredded Fontina Cheese
1 cup shredded White Cheddar Cheese
1/4 crumbled bleu cheese
Slice and saute 1 white onion in olive oil until brown and fully caramelized, 20-30 minutes.
Prepare 2 cups pasta of your choice.
Roast 4 boneless, skinless chicken thighs in a 400 degree oven approximately 15 minutes or until cooked through.
Chop chicken and mix with 1/2 cup Frank's Red Hot wing sauce. Mix chicken, onions, pasta shells and cheese sauce in large bowl. Pour prepared pasta into a large casserole dish or smaller ramekins.
In a small bowl mix 1/2 cup shredded parmasean with 1 cup panko and 2 Tablespoons diced cold butter. Mix together. Pour over top of mac & cheese.
Cook mac & cheese 25 minutes in a 375 degree oven. Top with chopped chives.
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