Super Bowl LIV is this Sunday, which means lots of chicken wings (an estimated 1.4 billion), pizza (12.5 million sold last year), and other snacks. Add your own appropriately themed dish and make this Buffalo Chicken Mac 'n' Cheese from Chicago's recently closed Rockit Bar & Grill, recipe courtesy chef Amanda Downing.
Buffalo Chicken Mac 'n' Cheese
Serves: 4 people
1 package of Cavatappi pasta
3 cups of heavy cream
1/4 cup of grated parmesan cheese
1/2 cup of shredded cheddar jack cheese
1/4 cup plus 2 tablespoons of crumbled gorgonzola cheese
Fresh cracked black pepper
2 each roasted or grilled boneless, skinless chicken breasts, cubed
1/4 cup prepared buffalo sauce
1/4 cup chopped fresh chives
1. Cook pasta in boiling salted water until al dente. Set aside.
2. In a medium saucepan, add heavy cream and bring to a boil. Reduce by one quarter, then reduce heat. Whisk in parmesan cheese, cheddar jack, and 1/4 cup of gorgonzola. Season the sauce with kosher salt and black pepper.
3. Toss pasta with sauce, set aside. Heat cubed chicken breasts and toss in the buffalo sauce.
4. Fold the buffalo chicken into the pasta and spoon into four pasta dishes. Sprinkle remaining gorgonzola cheese and chives on top of each.