Buffalo Mac N’ Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until just al dente according to package instructions (usually 7–8 minutes). Drain well and return to the pot.

Make cheese sauce

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook, whisking, 1 minute to form a roux. Slowly whisk in 1.5 cups whole milk until smooth. Cook, stirring frequently, until sauce thickens and begins to simmer, about 4–5 minutes.

Finish mac & cheese

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 cup shredded sharp cheddar and 1/2 cup shredded monterey jack, stirring until fully melted and sauce is creamy. Stir in 2 tbs hot sauce, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning if needed. Allow mixture to cool slightly (10–15 minutes) so it firms for shaping.

While the mac & cheese cools, combine 1 cup shredded cooked chicken with 2 tbs hot sauce and 1 tbs melted butter in a small bowl; season with 1/8 tsp salt. Toss to coat evenly. Break up any large clumps so the chicken is shredded and distributed. Fold the buffalo chicken into the cooled mac & cheese, reserving a tablespoon or two of chicken for garnish if desired. Mix just until evenly incorporated.

Prepare coating station

Line a baking sheet with parchment and spray lightly with nonstick cooking spray. Place 1/2 cup flour in a shallow bowl. In a second shallow bowl, beat 1 large egg with 1 tbsp cold water. Place 1 cup panko breadcrumbs in a third shallow bowl.

Shape bites

Using a 1.5–2 tbsp cookie scoop or two spoons, scoop portions of the mac & cheese + buffalo chicken mixture and form into compact balls (about 1–1.5 inches). Place formed balls on the prepared baking sheet. Chill in the refrigerator for at least 20 minutes to firm (this helps them hold shape while coating and frying).

Dredge

Working in batches, roll each chilled ball first in the flour to lightly coat, then dip into the beaten egg, letting excess drip off, then roll in panko breadcrumbs to coat completely. Place coated bites back on the tray. For extra-crispy bites, double-dip: refrigerate 10 minutes and repeat egg + panko step once more.

Fry (preferred for crispiness)

Heat about 1 cup vegetable oil in a heavy skillet over medium heat to 350°F (175°C) — oil should be about 1/2 inch deep. Fry bites in batches, 2–3 minutes per side, turning gently so all sides become golden brown and crisp. Do not overcrowd the pan. Transfer cooked bites to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven while finishing remaining batches.

Alternative: Bake

Preheat oven to 425°F (220°C). Place coated bites on a parchment-lined baking sheet and lightly spray with cooking spray. Bake 12–15 minutes, turning once halfway through, until golden and heated through. Baking yields a slightly less crisp exterior than frying.

If desired, toss finished bites very lightly with 1 tbs extra hot sauce for an extra Buffalo kick (toss 1 tsp at a time to avoid sogginess). Arrange bites on a platter. Serve warm with 1/2 cup ranch or blue cheese dressing for dipping and sprinkle 2 tbs chopped chives or green onions over the platter. Provide extra hot sauce on the side.