BUFFALO CHICK'N MAC & CHEEZE
- 1/2 cup oatmilk
- 4 ounces Tofurky Chick’n (or choice)
- 1/2 cup pasta
- 2 ounces bleu cheeze
- 4 ounces of hot sauce
- 1 1/2 cups shredded cheddar
- Salt (to taste)
- Pepper (to taste)
- Cajun Seasoning (to taste)
In a medium pot cook pasta until al dente.
Meanwhile, bring the oatmilk to simmer in a second pot.
Add the shredded cheeze and stir continuously until smooth. Add salt and pepper to taste and mix in 2 ounces of hot sauce.
Add oil to a pan and saute the chick’n for 30-60 seconds with salt, pepper, and Cajun seasonings.
Combine the cheeze sauce and pasta.
Top with chick’n and a drizzle of hot sauce as well as a drizzle of bleu cheese.
Chef Reeky is a native of South Philadelphia. He was educated in the Philadelphia Catholic school system. After graduation, he enrolled in Community College of Philadelphia (CCP) where he earned his Associates Degree. After CCP he went on to Temple University, Fox School of Business where he earned is BA degree and next The Restaurant School where he studied Culinary Arts and earned a BS degree as well as the most prestigious award at graduation, “The Spirit of Industry Award.”
In his 22 years of experience he travelled across the globe, including Europe, so he can master his skills, techniques and experiences for Philadelphia and the surrounding suburbs to enjoy.