Buffalo Chicken Mac and Cheese

preparation

Method

1. Preheat the oven to 225°C. Cook the penne pasta according to the packet instructions in a large pan of boiling salted water until just al dente.

2. Over a medium-high heat fry the chicken, onion and garlic in a little olive oil until the chicken is golden brown and the onion is translucent. Add the plain flour and stir until you have achieved a paste. Slowly add the milk while stirring. Bring to the boil and let simmer for 6-7 minutes.

3. Turn down the heat to medium, add the chipotle hot sauce and smoked paprika. Add the grated Castello® Creamy Havarti to the sauce along with just 50g of the Castello® Traditional Danish Blue. Stir until the cheese has melted and you have a nice smooth sauce.

4. Drain the pasta and add to the cheese sauce. Carefully stir and season with salt, pepper and lemon zest. Pour into a greased baking dish and top with the rest of the crumbled Castello® Traditional Danish Blue.

5. Bake for 20 minutes at 225°C or until golden brown on top!