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alijandroalicante
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Wednesday 19 August 2026 22:58:17 GMT
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Episode 2 Teaching the boys to cook before heading to college … this was outrageously good & they did the dishes at the end ! Buffalo Ranch Chicken Mac & Cheese Meal Prep: 10–12 meals Buffalo Chicken Marinade * 5 lb chicken breasts, bite-sized * 3⅓ cups buttermilk * ¾ cup pickle juice * 7 tbsp hot sauce * 1 tbsp each: dried oregano, dried thyme, onion powder, garlic powder, paprika, kosher salt * 2 tsp black pepper Chicken Dredge * 5 cups all-purpose flour * 1⅔ cups potato starch (or cornstarch) * 1 tbsp each: dried oregano, dried thyme, onion powder, garlic powder, paprika, salt * 1⅔ tsp black pepper For Frying * Neutral oil * 2–3 cups Frank’s RedHot (for tossing fried chicken) Mac & Cheese * 3 boxes cavatappi * 2 lb bacon, thinly sliced * 10 tbsp flour * 1 ranch dip packet * 3⅓ cups evaporated milk * 3⅓ cups whole milk * 1⅔ cups heavy cream * ½ cup hot sauce * 1 tbsp Dijon mustard * 3 tbsp paprika * 2 tsp black pepper * 4 cups each: shredded cheddar, Monterey Jack, and Colby Jack Directions Marinate the chicken for at least 1 hour. Dredge and fry in 350°F oil in small batches until golden and cooked through, then immediately toss with Frank’s RedHot. Cook the pasta until al dente and reserve 1 cup of pasta water before draining. Cook the bacon until crispy and remove. In the bacon fat, whisk together the ranch seasoning and paprika. Add the evaporated milk, whole milk, heavy cream, hot sauce, Dijon mustard, and black pepper. Remove ¼–½ cup of the hot mixture, whisk it with the flour to make a slurry, then whisk it back into the pot until thickened. Reduce heat and stir in all the cheeses until smooth. Fold in the pasta, adding a splash of reserved pasta water if needed. Serve topped with the Buffalo fried chicken and crispy bacon. #buffalo #ranch #macncheese #mealprep #mealprepideas @Lodge Cast Iron USA @Sur La Table @Hidden Valley Ranch
Episode 2 Teaching the boys to cook before heading to college … this was outrageously good & they did the dishes at the end ! Buffalo Ranch Chicken Mac & Cheese Meal Prep: 10–12 meals Buffalo Chicken Marinade * 5 lb chicken breasts, bite-sized * 3⅓ cups buttermilk * ¾ cup pickle juice * 7 tbsp hot sauce * 1 tbsp each: dried oregano, dried thyme, onion powder, garlic powder, paprika, kosher salt * 2 tsp black pepper Chicken Dredge * 5 cups all-purpose flour * 1⅔ cups potato starch (or cornstarch) * 1 tbsp each: dried oregano, dried thyme, onion powder, garlic powder, paprika, salt * 1⅔ tsp black pepper For Frying * Neutral oil * 2–3 cups Frank’s RedHot (for tossing fried chicken) Mac & Cheese * 3 boxes cavatappi * 2 lb bacon, thinly sliced * 10 tbsp flour * 1 ranch dip packet * 3⅓ cups evaporated milk * 3⅓ cups whole milk * 1⅔ cups heavy cream * ½ cup hot sauce * 1 tbsp Dijon mustard * 3 tbsp paprika * 2 tsp black pepper * 4 cups each: shredded cheddar, Monterey Jack, and Colby Jack Directions Marinate the chicken for at least 1 hour. Dredge and fry in 350°F oil in small batches until golden and cooked through, then immediately toss with Frank’s RedHot. Cook the pasta until al dente and reserve 1 cup of pasta water before draining. Cook the bacon until crispy and remove. In the bacon fat, whisk together the ranch seasoning and paprika. Add the evaporated milk, whole milk, heavy cream, hot sauce, Dijon mustard, and black pepper. Remove ¼–½ cup of the hot mixture, whisk it with the flour to make a slurry, then whisk it back into the pot until thickened. Reduce heat and stir in all the cheeses until smooth. Fold in the pasta, adding a splash of reserved pasta water if needed. Serve topped with the Buffalo fried chicken and crispy bacon. #buffalo #ranch #macncheese #mealprep #mealprepideas @Lodge Cast Iron USA @Sur La Table @Hidden Valley Ranch


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