Making the most of my holiday cheese gift box from K-State’s Call Hall Dairy Bar
I recently received a holiday cheese box from my friends at Kansas State’s Call Hall Dairy Bar, which included two varieties of cheddar cheese. The creamy nuttiness of the mild gold cheddar, combined with the sharpness of the white cheddar, got me thinking that they would be just the right fit for a bold version of mac n’ cheese.
It turns out, I was right. So here’s the recipe for K-State Buffalo Mac n’ Cheese, which would make an excellent addition to any tailgate:
Ingredients:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2.5 cups milk
- 1/2 cup Frank’s Red Hot Buffalo sauce
- 1 cup grated K-State Select sharp white cheddar
- 1.5 cups grated K-State Mild Cheddar, divided into thirds
- 1.5 lbs. chicken breast or tenders, cut into pieces (I used store-bought popcorn chicken)
- 1 lb. medium shell pasta
- Kosher salt
- Coarse-ground black pepper
- Breadcrumbs (optional)
- Blue cheese crumbles (optional)
Directions:
Boil pasta to al dente, per package directions. Preheat oven to 425 degrees (you may also set to broil mode if you prefer a crispier topping).
In a separate heavy-bottomed pot over medium heat, melt 1/4 cup (half-stick or 4 tbsp) of unsalted butter. When the butter is fully melted, whisk in 1/3 cup flour. Stir constantly for 4-6 minutes until the mixture forms a light-blonde roux. Stir in 1/2 cup of milk at a time until the mixture forms a smooth, creamy béchamel (approximately 2 to 2.5 cups).
Add 1/2 cup of your favorite buffalo-style hot sauce, then stir in 1 cup of the sharp white cheddar and 1/2 cup of shredded mild cheddar until melted. Add your chicken pieces (grilled, sautéed, or fried pieces all work well; I used spicy popcorn chicken from my local Publix store) and mix in to coat.
Drain the cooked pasta and add to the cheesy Buffalo chicken mixture, stirring to incorporate.
Now, the most important step because it’s frequently overlooked: SEASON YOUR MAC N’ CHEESE! A little kosher salt and cracked black pepper goes a long way.
Stir in another 1/2 cup of mild cheddar, until it starts to bind to the pasta. If you’re using an oven-safe pot, then you can proceed with topping the mac n’ cheese as desired. Otherwise, transfer to an oven-safe dish first, then top with additional mild cheddar and/or a light dusting of breadcrumbs.
Bake in oven until cheese and/or breadcrumbs are lightly browned, approximately 8-12 minutes.
Serve with blue cheese crumbles (optional).
Makes 6 large servings or 12 side-dish servings.
CFB Travel Guy 