Easy peasy, mac ‘n cheesy

Date: January 19th, 2014

Location: John Harvard’s; Cambridge, MA

Contender: Buffalo Chicken Mac ‘n Cheese

Yes, folks – it’s true!  My first pasta related buff chix post!  This dish was a well-deserved treat after spending the better part of 54 hours in a basement at MIT with some of my favorite nerds while solving insane puzzles.  And it’s in my old stomping grounds, so it came with a hefty side of nostalgia.

The menu says: “chicken, tomato, green onion, gorgonzola cheese, cream and spicy buffalo sauce, under a panko bread crumb crust”.  Take off the tomatoes and I’m there!  I’ve been burned by the gorgonzola for bleu cheese substitute before (in pizza form), but I decided to give it another shot.  And green onions make everything better.

As a bowl of macaroni and cheese, this dish was excellent.  It was more creamy than cheesy, but the bread crumb crust was an elegant touch.  The pasta was thick and porous and soaked up the cream/cheese nicely.  However, the buffalo chicken part of things seemed like a mere afterthought.  There was chicken, which was fine.  The buffalo sauce was sparsely drizzled on top, and I could barely taste it.  The gorgonzola was overpowered by the cream (and maybe some other cheeses?) so I didn’t get that little moldy cheese kick that I so enjoy.  The green onions did make it better, though, as predicted.

So overall, the dish was not unpleasant, but once you invoke the good name of buff chix, you’d better deliver some buff chix goodness.  And this one sadly did not.

Ratings
Portion: Artery clogging
Spiciness: Mild
Deliciousness: 5/10