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Truffle-Buffalo Chicken Mac
Chef Dustin takes mac & cheese totally over the top in the best possible way with this incredible combination of flavors and textures. First, the pasta: He enrobes curly cavatappi in a creamy, rich sauce that blends Cheddar and Swiss cheeses for a perfect mix of sharpness and nuttiness. Umami-rich truffle takes it up another notch. Next, the chicken: He tosses pulled grilled breast meat with a buttery blend of Frank’s Hot Sauce, garlic, and brown sugar for sweet heat. The final touch: Crispy Fried Onions for contrasting crunch. Pair with a fresh green salad and indulge in classic comfort food with the kind of gourmet twist only a talented chef can provide.
Nutritional facts
Protein
56g
Carbs
75g
Calories
1000
Fat
51g
Ingredients
Celery Salt, Frank's Hot Sauce, Brown Sugar, All Purpose Flour, Butter, Swiss Cheese, Onion Powder, Garlic Powder, Black Pepper, Mild Cheddar Cheese, Garlic, Sweet Paprika, Sugar, Heavy Cream, Cavatappi, Kosher Salt, Shallot, Crispy Fried Onions, Grapeseed Oil, Velveeta Cheese, Truffle Oil, Chicken Breast, Cayenne Powder, Whole Milk, Mustard Powder
Reviews
4.4
Based on 200 reviews
Yuliya Rae · 12/01/24
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About Dustin Taylor
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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