Now that autumn is in full swing, crock pot cooking season is upon us! Try out former head chef Taryn Woell’s warm mac n’ cheese dish that is featured in her recipe book, From the Dining Room: A Collection of Recipes from Camp Arcadia in Dedication to the last 100 Years.
CROCK POT BUFFALO MAC
Ingredients:
- 16 ounces sharp cheddar cheese
- 1 packet of ranch seasoning
- 2 cups of buffalo sauce
- 2% milk as needed
- 1 box medium shell pasta
- 1 block cream cheese
- 2 chicken breasts (can omit for vegetarian)
- Green onion
- Blue Cheese crumbles
Cook chicken on stovetop and shred. (OR add chicken, buffalo sauce, and milk and let chicken cook for 2-4 hours and shred after.) Add in cream cheese, cheddar, and ranch packet. Let sit until creamy. Add in noodles and make sure they are covered, add in milk as needed. Sit for 1-2 hours on medium-high. Stir occasionally. You may add more buffalo sauce depending on preference. Cut up some green onions, crumble Blue Cheese on top and enjoy!
3 Responses
Thanks for this. I find this confusing though?
You mention stove top for chicken.
Or cook chicken for 2 -4 hours and shred after -is that in the slow cooker? On low.
“let sit until creamy” -is that with the slow cooker off? Still on? On low?
After adding the noodles it looks like you cook it on low 2 hours.
Thanks for clarifying.
Also where do we order the cookbook by Chef Taryn?
Hi Janet! The recipe is designed for stove top preparation, but you can cook the chicken in a crockpot (on high for 2-4 hours) if that is easier. You would then return to the stovetop preparation method. I hope this helps.
The cookbook is available for purchase at the Trading Post on-site! Call the office for more information: (231) 889-4361.
Hi Janet!
I make the recipe all in the crock pot – some people don’t want to wait that long for the chicken to cook so you can also cook the chicken on the stove top first to speed up the process!!