Buffalo Chicken Mac & Cheese Hashbrown Sliders
Equipment
Ingredients
Slider Buns
slider buns (fresh)
8 piece
Buffalo Chicken Filling
chicken breast (cooked, shredded)
300 g
buffalo hot sauce (room_temperature)
80 ml
butter (melted)
30 g
Mac & Cheese
elbow macaroni (dry)
200 g
cheddar cheese (shredded)
150 g
milk (room_temperature)
200 ml
butter (room_temperature)
30 g
all-purpose flour (room_temperature)
30 g
Hashbrown Topping
potatoes (peeled, grated)
400 g
onion (diced)
100 g
egg (beaten)
1 piece
Instructions
Prepare buffalo chicken
Shred cooked chicken and toss with buffalo sauce and melted butter until well coated.
Cook macaroni
Boil elbow macaroni in salted water until al dente, then drain.
Make cheese sauce
Create a roux with butter and flour, gradually whisk in milk, then stir in shredded cheddar until melted and smooth.
Combine mac and cheese
Mix cooked pasta with cheese sauce until evenly coated, then fold in buffalo chicken mixture.
Prepare hashbrown mixture
Grate potatoes and onion, squeeze out excess moisture, then mix with beaten egg and season with salt and pepper.
Cook hashbrown patties
Form potato mixture into small patties and fry in hot oil until golden and crispy on both sides.
Assemble sliders
Split slider buns, fill with mac and cheese mixture, top with crispy hashbrown patty, and serve immediately.
Original recipe
Storage
Best served fresh. Hashbrowns lose crispness when stored
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