Buffalo Macaroni with Chicken and Cheese
4 servings
30 minutes
Buffalo pasta with chicken and cheese is a bold combination of Italian pasta and the rich flavor of American Buffalo sauce. This recipe combines tender chicken, the creamy texture of two types of cheese, and the spicy kick of the sauce to create a rich, intense flavor. Cheddar cheese adds pleasant depth to the dish while blue cheese provides a tangy note. Historically, Buffalo sauce originated in the USA in the mid-20th century and has become an integral part of appetizers and hot dishes. In this recipe, it gives the pasta a distinctive character, turning a familiar dish into a gastronomic adventure. The finished pasta is garnished with fresh green onions, making it even more aromatic and appetizing. This dish is perfect for a cozy dinner or party when you want something vibrant and memorable.
1
In a small bowl, whisk together cornstarch, milk, and eggs until smooth. Set aside for a while.
- Cornstarch: 2 teaspoons
- Evaporated milk: 350 ml
- Chicken egg: 2 pieces
2
In a large pot of salted water, boil the pasta according to the package instructions. Do not drain all the water; leave 1 cup for later use.
- Elbow macaroni (gomiti): 270 g
3
Transfer the pasta back to the pot, add water, milk mixture, both cheeses, and hot sauce.
- Evaporated milk: 350 ml
- Grated cheese: 180 g
- Cheddar cheese: 180 g
- Thai hot sauce (sriracha): 0.3 glass
4
Cook on low heat, stirring constantly until the cheese melts and a thick sauce forms. Mix with green onions and meat, leaving some onions for serving.
- Spring onion: 35 g
- Chicken breast fillet: 2 pieces
5
Transfer the pasta to a serving bowl, garnish with herbs, blue cheese, and serve at the table.
- Spring onion: 35 g
- Mould-ripened cheese: 60 g
