While pumpkin is prolific in the fall, there are a number of other flavors that encapsulate the season. From the crisp apples of orchards to the creamy, cheesiness of comfort foods to the spiciness of game day, fall flavors are rich and filling.

So, to honor both fall’s tradition of comfort food and football fare, cheese company Parrano created Buffalo Mac & Cheese Day.

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Parrano is a mix of Gouda and Parmesan, making it a great sharp cheese to mix with the heat of Buffalo sauce. So, on Sunday, Oct. 18 celebrate by creating a delicious dish combining both mac & cheese and Buffalo wings.

Now in its third year, Parrano has offered up some new recipes that are gluten and grain free to help people with all diets join in on the trend.

For the traditionalists, the company continues to offer up its recipe for Buffalo Chicken S’MAC, and for the innovators they are asking you to share your recipes by using #BuffaloMacDay.

So pile on the cheese and make it extra spicy this Sunday!

Gluten-Free Buffalo Mac & Cheese Bake
*Note, all Franks RedHot Sauces are gluten-free

(credit: CBS)

(credit: CBS)

Source: http://www.thegfreebaker.com/2013/02/buffalos-back.html#.VeYmALxViko

2 cups gluten-free pasta
2 Tbsp. trans-fat free margarine
2 cups brown rice flour
1 3/4 cups skim milk
1 1/2 cups shredded Parrano cheese
1/3 cup Franks RedHot sauce
2-3 chicken breasts, cooked & cubed
2 slices gluten free bread, made into breadcrumbs
½ cup blue cheese crumbles

Pre-heat oven to 375 degrees. Boil pasta according to package directions. Set aside.

Melt margarine in a large saucepan over medium heat, sprinkle the brown rice flour on top, fold in with a spatula. Cook for 1-2 minutes.

Pour skim milk into mixture. Continue to stir, occasionally scraping the bottom with a spatula.

The mixture should begin to thicken and should begin to start to bubble, keep scraping the bottom of the pan with a spatula until the mixture thickens.

Once thickened, turn the heat down to low, add cheeses and wing sauce. Stir until smooth.

Spray a large baking dish with nonstick spray, fill with drained pasta. Spoon cheese sauce over the top, stirring to coat all noodles. Stir in chicken cubes.

Top with breadcrumbs, bake 30-35 minutes until top is golden brown.


Grain-Free: Buffalo Chicken Zucchini Noodle Bake
Source: http://beautyandthefoodie.com/creamy-buffalo-chicken-zucchini-noodle-bake/


1 lb. boneless skinless chicken breast, cooked and chopped
2 large (8inch) or 3 small (4 inch) zucchini squash, spiral cut in noodle shapes, using a spiral slicer
1 medium stalk celery, chopped finely
2 Tbsp. red bell pepper, chopped (optional)
1½ Tbsp. Parrano cheese
½ cup organic sour cream, full fat kind
1 Tbsp. butter or ghee
1 ½ to 2 Tbsp. Frank’s original red pepper sauce
3 Tbsp. unsweetened canned pumpkin puree or butternut squash puree (found in the baby food section)
½ tsp. ground mustard spice
¼ tsp. garlic powder
⅓ cup Parrano cheese, grated

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Preheat oven to 400 F and grease a 9X6X2 inch casserole dish.

In a medium sauce pan over medium heat combine butter or ghee,  sour cream,  red pepper sauce, pumpkin puree, ground mustard spice, garlic powder and Parrano cheese. Melt all ingredients and mix together until combined. Turn heat off.

Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.

Spread zucchini noodles over bottom of casserole dish. Place chopped cooked chicken and chopped celery on top of zucchini noodles. Pour or spoon the creamy buffalo sauce from the stove top, over the chicken and celery.

Sprinkle optional chopped red bell pepper over the top of casserole.

Bake at 400 F for 30 minutes. Remove from oven, and sprinkle with optional grated cheese.

Let cool until sauce has thickened again and cheese has melted.

Serve and enjoy.


Vegetarian: Buffalo Tofu Quinoa Mac & Cheese

(credit: CBS)

(credit: CBS)

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2033730

Ingredients (serves 6-8)

1-1/4 cups quinoa, rinsed and drained
1 ½ cups tofu chopped in squares
2 Tablespoons flour
1-1/2 cups 2 percent milk, divided
2 green onions, sliced
1/4 cup + 2 Tablespoons Frank’s Buffalo Wing Sauc
1-1/2 cups shredded Parrano
1/4 cup chevre (goat cheese), crumbled

Preheat broiler. Cook quinoa according to package directions and set aside.

Drain tofu and chop into pieces. Cook using directions below*

Whisk together flour and 1/2 cup milk in a separate saucepan over medium heat. Pour in remaining milk and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly. Then, cook for one minute while boiling.

Remove the pan from the heat then add in buffalo sauce and Parrano cheese. Stir until the cheese is completely melted then add in cooked quinoa and tofu. Stir to combine.

Pour into a non-stick sprayed casserole dish and top with chevre. Broil for 5-7 minutes, or until the cheese is golden brown and sauce is bubbly.

*Buffalo Wing Tofu Recipe

Source: http://ohmyveggies.com/buffalo-tofu-wings-with-creamy-ranch-dip/#CVil3X3yboxWQvmW.99
1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes

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1 tablespoon cornstarch
Pinch of salt and pepper
2 tablespoons grapeseed or olive oil
1 tablespoon melted coconut oil
2 tablespoons Frank’s Red Hot Sauce