Buffalo Chicken Mac ‘n’ Cheese Bowl Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente according to package instructions (about 8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make roux

In the same pot over medium heat, melt butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the raw flour smell is gone but the mixture hasn't browned.

Add dairy

Slowly whisk in the whole milk and heavy cream until smooth. Bring to a gentle simmer, whisking so it thickens, about 3–4 minutes.

Finish cheese sauce

Lower heat to medium-low. Whisk in cream cheese until melted, then add shredded cheddar and monterey jack in batches, stirring until smooth. Stir in Dijon, garlic powder, smoked paprika, salt, and pepper. If sauce is too thick, add reserved pasta water, 1–2 tablespoons at a time, to reach a creamy consistency.

Combine with pasta

Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm on very low heat while preparing chicken.

Prep chicken

Slice the chicken breasts into 1/2-inch strips or bite-sized pieces. Place in a bowl and toss with 1/2 cup buttermilk and 2 tbsp hot sauce. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Prep dredge

In a shallow dish, whisk together 3/4 cup flour, cornstarch, paprika, onion powder, 1 tsp salt and 1/2 tsp black pepper.

Dredge chicken

Working in batches, remove pieces from the buttermilk marinade, letting excess drip off, then dredge thoroughly in the seasoned flour mixture. Shake off excess.

Fry chicken

Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined tray to drain.

Toss with buffalo sauce

Place fried chicken in a bowl and pour the 1/2 cup buffalo sauce over it, tossing to coat evenly. Adjust sauce quantity to taste.

Whisk together mayonnaise, sour cream, 1/4 cup buttermilk, chopped chives, chopped dill, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper until smooth. If the ranch is too thick for drizzling, add remaining 1 tbsp buttermilk (or more) to reach a pourable consistency. Taste and adjust seasoning.

To assemble bowls: Divide the mac 'n' cheese among 4 bowls (about 1.5 cups mac each). Top each bowl with a generous portion of buffalo chicken (about 4 oz cooked chicken per bowl). Drizzle buttermilk ranch over the chicken and mac. Sprinkle optional green onions and crumbled blue cheese if using. Serve immediately with extra hot sauce on the side.