Wild West Summer Beer Fest's buffalo chicken mac and cheese - FOX 32 News Chicago

Wild West Summer Beer Fest's buffalo chicken mac and cheese

Posted: Updated:
ROYAL OAK, Mich. (WJBK) -

Beer enthusiasts and novice tasters will unite on Saturday June 22, 2013 at the Royal Oak Farmer's Market for The second annual Wild West Summer Beer Fest to benefit Camp Casey, a local horseback charity that brings horses into the lives of children with cancer.

The second annual Wild West Summer Beer Fest celebrates the evolving brewing industry by showcasing over 80 craft beers that range from local brewers to international flavors, homebrew demonstrations, and the MI BREW app.

Tickets are currently available at www.camp-casey.org for $40 (General Admission) and $60 (VIP). Tickets will be available at the door the night of the event for $45/$65.

Get this recipe courtesy of Chef Shawn Mac and Danielle Martin from Camp Casey.

Buffalo Chicken Macaroni and Cheese

Yield:  One 9x13 Baking Dish

Ingredients:
3 Tablespoons unsalted butter
Kosher salt
1 pound ruffle pasta, Mueller brand
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2-1/2 cups heavy whipping Cream
1 pound extra sharp cheddar cheese, shredded
8 ounces white cheddar cheese, shredded
2/3 cup sour cream
1/2 cup crumbled blue cheese

Directions:
Preheat oven to 350 degrees and butter a 9 x 13 baking dish.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour with a wooden spoon until smooth.  Whisk in the heavy whipping cream, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and white cheddar cheeses, then whisk in the sour cream until smooth.

In a mixing bowl, add cooked pasta, chicken mixture and cheese sauce together, mix until thoroughly combined.  Top with blue cheese.  Bake until bubbly, 30 to 40 minutes.  Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

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