Chopped Date Night

At the beginning of the year, John and I made a date-night bucket-list and have slowly been working our way through it- particularly over the summer. We have been visiting nearby towns, eateries, shops, playing Skipbo at Cafes, cooking together and all sorts of other things.

During his Master’s degree, and when I was a Hall Director, we would often finish our work around 10 pm in the evenings and would unwind by watching an episode of Chopped on Food Network. (If you haven’t seen it, it’s a competition where the contestants have to make a stunning dish in a short period of time with 5 mystery ingredients they are given from a basket. The winner gets $10,000!) My sweet husband had the brilliant idea to add ‘Chopped Dinner Night’ to our date-night bucket list. Of course it did not involve the cash prize but it sounded like a fun idea nonetheless. A few weeks ago we finally got round to checking this one off the list and I just had to share it with you all.

The Brief:

John was in charge of dinner and I had to provide dessert. We each had 20 minutes in our local grocery store to pick 4 ‘mystery-basket’ ingredients for the other person. Then, we met in the middle of the store to reveal what we had picked. With basket ingredients in hand, and ideas churning, we had an additional 10 minutes to pick up any pantry items we needed to create our dish before returning home to cook.

The items I chose for John:

John's Ingredients

Capers, ground veal, fig preserves, and smoked Gouda

The items John chose for me:

My Ingredients

Raspberries, mascarpone, black pepper bacon, and Hot Tamales (hot cinnamon candy)

John had an extremely successful final dish. He used the capers and paired them with olives, artichoke hearts, basil and rosemary to make a delicious dressing over an arugula salad. The fig preserve was cooked down with some fresh mint and Serrano chilies, and then used as a glaze for small tender veal meatballs. Finally John shredded the smoked Gouda into seasoned smashed potatoes. All in all, it was outstanding! I was so impressed with my clever hubby’s mad Chopped skills!

John's Dish

I unfortunately had a bit of a disaster that changed the original direction of my dish but I was pretty pleased with some of the elements and the creativity! My idea was to boil down the candy to make a sugar cinnamon syrup to flavour whipped egg whites for meringue nests. I was then going to whip heavy cream with the mascarpone and raspberries to create a cream filling for the nests and top them off with cinnamon candied pepper bacon and melted dark chocolate swirls.

My Dish

Almost all of this went well and actually tasted pretty good except for the cream! I just bought a new Kitchen Aid mixer and was so excited to use it for whipping my cream.Unfortunately, I didn’t realize how quickly my mixer can beat cream so when I went back to the machine, it had gone too far and curdled it! I tried making a chocolate cream to cover the clotted mess underneath and it ended up not looking as bad but it wasn’t what I had imagined in my head! Oh well! It tasted pretty good (esp the bacon) but John’s dish was definitely the winner! I can’t wait for our rematch!

Advertisements

An Afternoon Tea Party with English Scones

What better way to celebrate the upcoming arrival of your friend’s baby girl than to throw an afternoon tea party shower. Pretty flowers, little cups and saucers, small sandwiches and scones, great friends sitting around the table together laughing, and sharing in the wonder of new life. Some friends and I had the pleasure of arranging this intimate little gathering full of tiny pink frilly outfits and baby bows with bling. It was such great fun.

tea party

I absolutely love the collaborative efforts that go into this wonderful American tradition of helping to provide and prepare for a baby’s arrival. I am especially honoured to be surrounded by friends who go to such great lengths to take care of each other. This shower was just another example of how blessed John and I are to be here at Baylor.

Our tea party consisted of delicious fruit salad, classic cucumber sandwiches with the edges cut off

Cucumber Sandwiches

and English tea scones.

scones above

served with jam and lemon curd of course!

scones above with jam

(sadly I could not find any clotted cream but I have since found a recipe for homemade clotted cream that I will be trying very soon). This tea party made me rather homesick and triggered hours of nostalgically seeking out recipes for all the other British classic desserts like cherry bakewell tarts, hot cross buns, fondant fancies, and Eccles cakes. I am sure some of these will be turning up on The Grumbling Belly in the coming weeks and months!

English scones are not like the American ones you find at coffee shops. They lean slightly towards breakfast biscuits with some added sweetness.  Typically, scones are either plain or with raisins/currants. The ones I made for this shower are sort of an American-British marriage as I added dried cranberries with the raisins as well as a few other small modifications! If you want to make a classic recipe just omit the cranberries, zest and vanilla.

Tea Scones

English tea scones

1/2 cup of raisins

1/2 cup of dried cranberries

1 tsp orange zest

2 tbsp of sugar

4 cups of self-raising flour

2 tsp baking powder

1/4 tsp salt

1 stick of butter (1/2 cup)

2 eggs

dash of vanilla extract (optional)

1/2 cup of milk (plus a little extra for brushing)

Preheat oven to 375 F. Sift flower, baking powder, salt and sugar together in a large bowl. Cut butter into cubes and the rub into the flour mix until you have a breadcrumb texture. In a separate bowl, beat the eggs with the milk, then add orange zest, vanilla if using, raisins and cranberries. Make a well in the center of the flour and add the milk-egg mix. Gently work the wet mixture into the dry ingredients until just incorporated into a dough consistency. Roll out onto a floured surface and cut out scones circles. It is really important when cutting into the dough that you do not move the cutter around as this will prevent the scones from rising. Simply press straight down and release. Brush the top of the scones with milk and place on baking sheet with a little space between them. Bake for about 15-20 minutes until they are golden brown. You can freeze the scones as soon as they are cool in a ziplock bag to preserve their freshness. Or, serve them as soon as possible with jam, clotted cream or lemon curd.

scones close

(Thanks to Hannah King and Mike Trozzo for taking beautiful pictures)

<a href=”http://www.bloglovin.com/blog/8751107/?claim=q3hzxzgnqd4″>Follow my blog with Bloglovin</a>

Bellini French Macaroons and Lemon-Berry Cake Balls

Bellini French Macaroons and Lemon-Berry Cake Balls

One of my absolute favourite things about our life in Waco is our great community. I don’t know how other PhD couples survive without a strong network of support from fellow students and spouses. It is such a unique experience and both John and I have been comforted and encouraged many times by the knowledge that we are not alone. The words “us too” have brought me so much relief when we are in the thick of the semester, exhausted, missing people far away, worried, and trying to remember why we are here!

Every year, all the families in John’s New Testament program do a fantastic job of welcoming the first years who begin arriving in June/July. This past week, just days after moving to Waco, we threw a surprise party for one of the new students at the request of her husband. He planned and commissioned the whole thing from miles away with people whom he had never met and we were all so excited to take part. I was particularly pleased to be asked to make the desserts and we collaborated on a menu of Bellini french macaroons and lemon-berry cake balls.

I have been wanting to learn how to make these for some time now so it seemed like the perfect opportunity. Recently, I published my top tips for any baking project and I can say hand on my heart, these tips truly made a huge difference to the success of this most recent venture. I researched, planned, prepped and practiced- several times- and I was ecstatic with the results.

French macaroons are apparently quite tricky (something I did not know beforehand!) and after a LOT of reading, and a LOT of less than adequate trial runs, I think I can say with confidence that there is no one perfect recipe to follow. This doesn’t mean none of the recipes are great, on the contrary the ingredient lists are all spot on. What I mean to say is that the key with making macaroons is learning the method and mastering this perfect balance in your particular kitchen and climate. Fortunately, there are numerous helpful bloggers out there offering expert advice and it’s just a matter of trying different strategies from different people when things don’t go according to plan. After thorough research, the fastest way to learn how to make perfect macaroons is through trial and error.

Bellini French Macaroons

Bellini French Macaroons

You can find the recipe I adapted  here from Brave Tart. I halved the mixture so I could make smaller batches with more controlled results when testing. The other main difference is that for the flavour I added a 1 tsp mix of peach jam and juice. (The jam is too think to incorporate well into the batter but juice adds too much moisture and not enough flavour so I decided to just mix the two).  You can also add a drop of peach food colouring- seeing as I was making several batches, and wasn’t confident about matching the colour perfectly for each batch, I chose to create an ombre colour scheme instead.

Top Tips:

  • Use almond flour instead of grinding your own almonds
  • Weigh all your ingredients for accuracy
  • Learn to mix your batter to the correct consistency- read read read and watch the experts to know what to look for
  • If you live in a humid climate, age your egg whites at least overnight and once you have piped your macaroon shells onto the baking sheet, allow to dry and harden well. This will give you the signature ‘feet’ (little bubbles along the bottom) and your shells will not crack or hollow.
  • Fill Macaroons and refrigerate for at least 24 hours before serving.
  • Google specific questions when things don’t go well. i.e. ‘why are my french macaroons cracking?’ There is so much info out there, it is helpful to narrow the search when trouble shooting so you don’t have to weed through pages of general advice.

These are just some of the helpful websites I used to master the french macaroon process.

Bellini Buttercream Filling

  • 1/2 cup salted butter at room temperature (if using unsalted butter, add 1/4 tsp of salt)
  • 3-4 cups powdered sugar
  • 1/4 cup champagne (I suggest using a good one with a stronger flavour)
  • 1/2 cup peach jam (preferably one that is not watery)

Place all above ingredients into bowl and mix thoroughly until smooth. If the mixture is a little too runny, put it in the fridge for about an hour before piping onto macaroon shells or add a bit more powdered sugar. One your shells are filled, store in the fridge overnight. This will help the filling set and your macaroons will have a better texture.

Lemon Berry Cake Balls

Lemon-Berry Cake Balls

The cake balls were a lot less complicated but I recommend learning from the cake-ball/pop master Bakerella for the best instructions. You can use any yellow cake for this recipe (store bought or homemade) so I chose Victoria Sandwich Cake like the one I made here for my casserole cake last year with the addition of 1 tsp of lemon zest. I love this cake’s rich buttery flavour and think it helps balance the sweetness of the chocolate coating and the frosting.

Lemon-Berry Buttercream

Obviously you can use store bought frosting and add the flavourings below but I really dislike the texture and the mouth feel so I usually make my own buttercream.

  • 1/2 cup salted butter at room temperature (if using unsalted butter, add 1/4 tsp of salt)
  • 3-4 cups  powdered sugar
  • 1/2 cup berry jam (I used raspberry and blackberry)
  • 1-2 tsp lemon curd

Mix all ingredients together until smooth. You will probably not need to add all of this buttercream to the cake crumbs. Refer to Bakerella’s instructions and quantities.

S’more Truffles

Smore Truffles

Ahhh S’mores. The quintessential American summer campfire dessert. The first time I ever heard of a S’more was when I moved here in 2003. My friend just casually mentioned making them as part of a camping trip and I guess my blank expression prompted her to ask if we had them in England. There was so much shock and horror in her eyes as she tried to imagine a childhood without S’mores. Needless to say, she soon arranged the whole experience for me as if to undo a great injustice.  She pulled out a graham cracker, added a slab of Hershey’s chocolate, toasted a marshmallow and pressed it onto the chocolate with another cracker on top creating a little cookie sandwich. There were not many American food items that I had not heard of either from friends or American media so I too was surprised that these little squishy-oozey-delights had not made their way across the pond.

Of course once I thought about it, large toasting-style marshmallows were not available in England in the 80’s. Plus, the UK is not thought of as a summer camping haven because of the terrible weather. Yes, we may go camping but it’s usually in a water protected camping vehicle or a warm and cozy chalet because you just never know if the sun is going to be out even in the middle of July or August. As a result, there is not really a market for extensive camping cuisine like there is here in the States. (heated Heinz Baked Beans from a tin does not count!). This doesn’t mean we don’t enjoy other outdoor cooking like barbecues as soon as there is even a hint of summer (not the american kind of barbecue -barbecue is just the generic English word for grilling out) but we mostly stick to kebabs, burgers and hot dogs. Greeks in London, don’t even wait for the sunshine, if we have a barbecue planned, rain is not a deterrent. Some poor male creature is assigned to build a makeshift ‘gazebo’ out of whatever can be found and stand out there grilling meat even if it means the aid of an umbrella!

So what did I think of my first S’more? It was messy and gooey and sticky and warm and crunchy and just delightful. I am not a purist though because I actually really dislike Hershey’s (sorry!) so I prefer my S’more with a less sugary chocolate but otherwise, good call America! In celebration of Independence Day, I decided to turn these delicious treats into truffles to take to a friend’s fish fry yesterday. It took me a couple of tries to really get these right but they were a huge hit. The challenge with trying to add marshmallows to anything is that they don’t have an actual unique flavour- they are just sugar. What finally made this recipe click for me was capturing the fluffy chewy texture as well as the toasted sweetness, and I think I got there in the end. But hey, make a batch my American friends and let me know what you think.

S’more Truffles

(makes a lot of truffles but the exact number depends on the size you chose to make them)

12oz good quality milk chocolate chips

12oz good quality semi-sweet chocolate chips (I like using both kinds of chocolate to balance out the sweetness)

1 large bag of mini marshmallows (I don’t recommend using a store brand- go for the good stuff, you will really taste the difference)

1/3 cup of heavy cream

1 tbsp butter

1 cup of graham cracker crumbs

1/2 -3/4 cup of marshmallow vodka (optional)

Place chocolate chips, cream and butter into microwave safe bowl and heat at 50% power for 1 minute. Stir and heat for 30 seconds more at 50%. Stir again and heat for another 30 seconds if needed until half the chips are melted. It’s really important to stop heating BEFORE all the chips melt otherwise you will burn the chocolate. If you stir well, the remaining chips will melt away nicely without becoming grainy. Transfer to a large bowl. Stir in vodka if using- add as much as you like but it is very sweet so be careful not to make the mixture too sickly. Line a baking sheet with foil and cover with non-stick spray. (I learnt the hard way by not using the non-stick spray when I did this the first time.The marshmallows will stick to everything if you don’t spray!) Spread marshmallows over baking sheet in a single layer so they toast evenly (you will have to toast the marshmallow in two batches to fit them all). Place under the broiler and watch until they become nice and golden brown. Take them out and allow them to cool for about 20 seconds and then spoon them into the melted chocolate. Finish toasting the remaining marshmallows and add them to the chocolate as well. Do not stir until all the marshmallows are in the bowl as this is key to capturing the flavour and texture of the truffles. Once they are all in the bowl, fold them in just enough to be incorporated but not too much so they completely dissolve. You should still be able to see lots of white flecks and strings of marshmallow throughout the mixture. Cover the surface of the chocolate with plastic wrap and place in fridge for about 3-4 hours. Put graham cracker crumbs into a small bowl. Scoop out a spoonful of chocolate mixture and roll it in the palms of your hands to form a ball. Drop ball into crumbs and roll around to get a nice cracker coating. Place the truffles back into the fridge in an airtight container until ready to serve.

S'more Truffles

How to Succeed at Baking Projects

Top tips to confidently tackle any baking project

Recently I had the pleasure of designing a cupcake tower for the wedding of a sweet young couple here in Waco. We looked over some ideas that the bride had highlighted and I gathered other pertinent information like wedding invites, colours etc until we came up with the perfect design.

Cupcake Tower

Despite remaining calm and cool, I have to admit I was a little nervous at first simply because up until that point, I hadn’t actually experimented much with cupcakes let alone made 175 cupcakes at one time. However, I am always surprised how my confidence suddenly kicks in when it comes to being in the kitchen. I am not an overly confident person at other times, and in fact, there were things I did not attempt in life because I let my fears or worries overshadow those moments of adventure. But, when I am faced with anything in my kitchen, I believe in myself wholeheartedly. (This doesn’t mean I haven’t made any mistakes- I have had some major disasters!- but I learnt to think quickly on my feet to correct or try again.) When I first started taking risks that paid off in the kitchen, I  found that this confidence began to trickle into other areas of my life. I started to see that I can accomplish things that seemed really daunting at first and the same skill set I used in the kitchen was still with me when faced with other projects.

Although some intuition is involved, this success is not completely by chance and so today I want to share the tips I have developed from tackling projects like my recent wedding cupcake tower. I believe these tips are applicable to any new baking venture, big or small.

Practice and research in advance. I had never really tried my hand at cupcakes before this order. Yes, I had made them and they were good but I knew they could be better so I researched recipes until I knew what would work best and then tried a few different things before finding the perfect cupcake. I did this a week before my tasting with the bride and groom so I had time to keep working if it wasn’t up to par. My first crucial piece of advice is to research and test first! It is also imperative that you test out the recipe in your particular kitchen, with your appliances and your oven. For example, I preferred hand mixing several parts of the batter and adjusted cooking temperatures a couple of times until I was really happy. This isn’t just true of making a wedding cake order but of any new baking venture- I don’t recommend presenting your first try on unsuspecting friends unless you are experienced with the process involved. It’s not like cooking where you can add or easily recreate at the last minute. For the sake of being completely vulnerable, I do not follow this advice all the time but I have certainly been more successful when I spend time at least researching even if I can’t actually practice.

Blue flower cupcakes

Organize your research: Although there are so many wonderful people out there sharing advice and tips, you need a place to keep all this info for the right time. I have a secret board on Pinterest where I pin my on-line research such as great tutorials, tips etc so I can refer back to them during the project. (I keep the board secret in case I am planning a surprise for a friend.) Because of all the variables that can throw you off during practice, (or on the day) it’s so helpful to have those websites on hand  to refer to them in a flash.  Create a system that works best for you.

Plan supplies and ingredients ahead of time. This may sound obvious but taking time to think through every aspect of the project is crucial. Sometimes you might need a particular item that is only available on line and needs to be shipped. Practicing helps to think through all the logistics and ingredients needed. If you are making something for an event you will also need to consider how to store, transport and display your baked goods. Don’t leave anything to the last minute! It’s the worst feeling of panic when you realize you forgot something crucial or worse, you have run out of time.

Plan time going backwards. It is imperative that you plan your time meticulously so that everything is completed and you can remain calm. The best advice is starting backwards. Let’s say for example your baked items need to be ready for 5pm, you should plan your time beginning at 5pm i.e.

cupcake planning

You will note how I calculate the time needed for each step and also allow time for any mishaps or issues at each point where possible. I used to have a terrible habit of calculating time in my head and finding I was completely off in practice so after several panic moments, I learnt to use this method and it has been extremely helpful.

Stay calm, don’t give up, and always have extra. I can’t stress enough how helpful it has been to follow this step. You never know what might happen in the baking process so make sure you have some ingredients to start over if needed. In some cases it’s also best to just make an extra batch. When you have extra on hand, not only do you get to bestow leftovers upon other loved ones, you have a back up plan in case disaster strikes. On one order recently, I had everything ready to go and at the last minute, I dropped a whole box of cupcakes upside down. Although the box was closed and none hit the floor, when I opened the box, they were one messed up clump of cake and frosting! Fortunately, my husband was with me and reading the look of horror on my face, helped me remain calm and think through my options. I had an extra batch set aside and extra frosting in the fridge so all I had to do was prepare another box and off the order went with no further drama. 

I hope you find these tips helpful and it provides you with some motivation to tackle a new baking venture with increased confidence. After all….you could end up creating something you’re mighty darned proud of!

ready for eating

White Chocolate Mojito Truffles

Picture1

We all love a good Oreo style truffle – so easy to make and a guaranteed crowd pleaser but every now and then it’s important to remember the beauty of a real french style chocolate truffle. Decadent, elegant and the perfect gifts for any chocolate lover (if you can bear to part with them). Somehow, I had build them up in my mind to be this intimidating complicated process that absolutely required you to either have a culinary degree or French ancestry. Fortunately, I was very much mistaken and not only are they easy but once you learn the process, you can pretty much make ANY style truffle your imagination can muster. Which is how this recipe was born.

Recently some fun friends of ours threw a Black and White themed party to celebrate the completion of some pretty important exams. We were asked to wear black or white and, if we wanted, to bring black or white snacks to share. Once I heard that they had invited an amazing mixologists to make exciting unique cocktails at the party, I knew I had to make a white chocolate french style truffle with alcohol! Mojitos are my favourite cocktails and it’s pretty much guaranteed that if a restaurant/bar menu has some kind of mojito concoction, I am going to try it! (I also make a mean blackberry Mojito- even a virgin version – which I will share with you all soon). Therefore, it seemed only natural to make White Chocolate Mojito Truffles. They were a huge hit and I can’t wait to turn other favourite drinks into delicious truffles.

White Chocolate Mojito Truffles:

White Chocolate Mojito Truffles

24 oz good quality white chocolate chips

3/4 stick of butter (chopped into little small cubes)

9 tbsp of heavy cream

pinch salt

1/4 cup of rum (you can add less or more depending on your preference! If you want to remove the alcohol altogether, use 10 oz of chips and 1 tsp of imitation rum flavour)

zest from 2 limes

2 tbsp of lime juice

1 tsp mint extract

Place chocolate, cream and butter into microwave safe bowl and heat on 30 second intervals at 50% power until the chocolate is almost melted. White chocolate can burn very easily and turn grainy so it’s better to stop heating before it all melts. Once you remove it from the microwave, just keep stirring and the last few chips will melt away and it will become a smooth texture. Add the zest, extracts and juice a little at a time and mix thoroughly. Finally, add the rum and stir well. Cover in plastic wrap and place in the fridge for 2 hours. The chocolate will be firm but malleable. Scoop out truffle mix with a melon baller and shape into perfect balls in the palm of your hands. (If your hands start to get too warm and begin melting the chocolate, run them under cold water and dry thoroughly before resuming.) Dust the balls in clear sugar crystals. They will need another couple of hours in the fridge to harden completely. White chocolate truffles are typically softer than regular chocolate ones so it’s best to keep them in the fridge until ready to serve.  This recipe makes a lot of truffles but the number depends on their size.

White Chocolate Mojito Truffles

Crazy Good Buffalo Chicken Mac n’ Blue Cheese

Recently I shared about some of the perils I experienced when first learning to make a sauce from a roux (browning flour in butter and then adding a liquid).  This led me to share a delicious easy alternative using cream cheese for my Enchiladas Suizas recipe. Even though I still hold to this quick fix technique as a useful tool in your weeknight dinner artillery, there’s something wonderful about successfully achieving the real deal when you have more time. My hope is that my Buffalo Chicken Mac n’ Blue Cheese will motivate you enough to try out this technique! It’s rich, spicy and creamy comfort in every bite.

Buffalo Mac n Cheese

By now you probably must all think I have an IV of constant cheese running through my veins where I just replace the bag with different kinds every morning (can you even do that …hmmm?!) but I promise I don’t!   The truth is, I have to actually limit my dairy intake for the sake of my lactose intolerance. For the most part, I don’t eat any other dairy items (yes this means no ice-cream) but when I do, it’s going to almost definitely be for cheese and it just so happens that a lot of these are the recipe triumphs that I love to share with you.

It’s hard to believe that for the first 10 years of my life, I actually didn’t like the stuff…if only I could remember that fateful moment when the winds changed and I began my descent into cheese addiction so I could go back in time and replace that slice of Brie (or whatever it was) with a carrot stick! Like most kids however, I thought Blue cheese smelt like feet and didn’t want any of it until about 10 years ago when, as with most addictions, I kept delving deeper and deeper for the ‘harder’ stuff! By the time I moved to the States and had my first introduction to the Buffalo Wings experience, I didn’t have to think twice about answering ranch or blue!! The pairing of that fiery, red, sweet tang with the smooth, creamy, richness of Blue Cheese Sauce was a wonderful new sensation. It is no surprise therefore that a timer was set somewhere in the depths of my soul waiting for the right moment to awaken my hands at combining the great delight of Mac n’ Cheese (another American Favourite) with Buffalo Chicken!

I confess that this isn’t one of those throw-it-together-while-getting-everyone-settled-at-the-dinner-table kind of meals. It’s more involved ..yes.. but well worth it for a special weekend treat. 

Buffalo Chicken Mac n’ Blue

2bsp butter

2 tbsp flour

2 -3 cups of cold milk (add more if you like your sauce to be thinner but keep in mind that the cheese will help the sauce to thicken once it melts)

1 8oz pack of crumbled blue cheese

salt and pepper to taste

1/4 – 1/2 cup of Buffalo wing sauce (I know it sounds like a lot but the cheese really mellows away the heat.)

2 cups of shredded rotisserie chicken

About 2-3 cups of elbow macaroni

Add half the wing sauce to the shredded chicken and allow to sit for about an hour before making the mac n’ cheese. Cook macaroni according to instructions. In the meantime, heat butter in the pan on medium heat. You want the butter to get hot but not to the point of browning or burning. Add the flour and, using a wire whisk, mix it quickly around into the butter. (I always test my butter by adding just a tiny pinch of flour and making sure it sizzles). Keep whisking around the pan for about a minute until the flour cooks and is slightly golden. At this point you want to start adding the milk very slowly but making sure to whisk rapidly the whole time. I usually gradually add the first half of the milk while whisking, but then take a small break to keep stirring and working out the lumps. I then continue to gradually add the rest of the milk. Once it is smooth and beginning to thicken up, pour in the blue cheese and continue whisking so it melts and is fully incorporated. Add the chicken and the remaining wing sauce. (We also added some Mango Habanero sauce….just coz that’s how we roll! Amazing flavour but very little of the heat actually managed to fight through the richness of the cheese.)

Once the macaroni is cooked and drained, pour it into the blue cheese sauce and serve.

Buffalo Blue Mac n' Cheese

Those lovely little blue flecks of cheese let you know that this a seriously good, rich and creamy mac n’ cheese. Even with all that Buffalo wing sauce, we added some extra on the side for a more powerful punch of flavour and heat.