BUFFALO MAC & CHEESE WITH 2 CHEESES

Ingredients

8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

8 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

8 oz. Shredded Oaxaca Cheese from V&V Supremo®

1/2 tsp. ground mustard powder

2 1/2 Tbsp. hot sauce

5 oz. dry rotini pasta

20 oz. Buffalo Cheese Sauce

8 oz. boneless chicken wings, fried, tossed in buffalo sauce

2 oz. V&V SUPREMO® Queso Fresco Cheese, crumbled

sliced scallions, for garnish

celery spears, for garnish

carrot sticks, for garnish

Add sour cream, Chihuahua®, and Oaxaca to a cold saucepan. Stir to combine. Place over medium-high heat, and cook for 2-3 minutes, stirring constantly. Cheese should be completely melted.
Cook without stirring for 1 minute. Then stir well and add mustard and hot sauce. Reserve sauce.
Drop pasta into boiling water and cook until al dente (5 minutes). Meanwhile, heat sauce.
Add 2 Tbsp. pasta water to sauce. When pasta is ready, drain and add to sauce.
To PLATE: divide pasta and sauce into 2 equal portions and pour into 2, 6 ½-inch cast iron skillets.
Place equal amounts of chicken wings in the center of pasta, standing up vertically. Tuck 2 celery sticks and 2 carrot sticks behind the chicken, standing up straight.
Garnish each portion with 1 oz. of Queso Fresco and sliced scallions.