Late Night Tailgating: Dirty Bird Mac And Cheese

Kick your next tailgating party into high gear with this delicious recipe from Chef Anthony Marino!

This week on "Steelers Late Night," Chef Anthony is making Dirty Bird Mac And Cheese!

STEELERS LATE NIGHT "Late Night Tailgating Recipes": Dirty Bird Mac And Cheese

Yields: 6 portions

Ingredients:

6 ½ chicken legs and thighs together (If you have a question ask your local butcher)
¼ cup steak seasoning
1 cup BBQ sauce
4 cups whole milk
1 stick butter
½ cup all purpose flour
2 tablespoons kosher salt
1 penne pasta cooked and cooled
8 oz. shredded Gruyere cheese
3 oz. grated Romano cheese
2 tablespoons black truffle puree

Preparation:

Coat the chicken in seasoning and bake at 350 degrees until the internal temperature is 165 degrees and the sauces run clear.
After 20 minutes, let the chicken rest 5 minutes and spread on warm BBQ glaze top with hopped parsley.
Next melt butter in sauce pan. Whisk in four to create the roux. Cook out flour 3 to 5 minutes on low.
Whisk in milk and gradually raise the temp and continue to whisk to break up clumps.
After sauce has formed lower temp and fold in shredded cheeses add salt and pepper to taste. Fold in truffle puree.
Next fold in cooked pasta and heat thoroughly. Serve warm. Finish with fresh chives and toasted bread crumbs on top.

Late Night Tailgating (Pt. 1):

Late Night Tailgating (Pt. 2):

Don't forget to tune into "Steelers Late Night" each Saturday after the 11 p.m. news on KDKA-TV for more of Chef Anthony's recipes!