Buffalo Mac & Cheese2019-12-27T12:37:20-04:00

Buffalo Mac & Cheese

Presented by Pearly Baker’s Ale House


  • 1 lb. elbow macaroni, cooked and drained
  • 1/2 cup heavy cream
  • 1/4 lb. smoked cheddar cheese, shredded
  • 1 T Frank’s RedHot Original Sauce
  • 1/4 cup shredded white cheddar cheese
  • 6 whole chicken wings, fried
  • 2 cups white cheddar popcorn, coarsely ground
  • Pinch each salt and pepper
  • 3 T crumbled blue Stilton cheese

Toss hot macaroni with heavy cream, smoked cheddar, white cheddar, and hot sauce until evenly combined. Cover and keep warm. Toss chicken wings in ground popcorn and season with salt and pepper. Divide macaroni among 3 bowls or plates, topping each with 2 wings. Scatter with 1 tablespoon blue cheese crumbles per serving.


As seen in the Winter/Spring 2020 Issue

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