Mac N Cheese Buffalo Recipe
House made with buffalo chicken
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Ingredients
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Mac & Cheese Base
Buffalo Chicken
Topping & Finish
Method
Mac & Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente (about 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.
- 2
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in the 2 tablespoons flour and cook, stirring constantly, for 1–2 minutes until the mixture is pale and slightly nutty but not browned.
- 3
Add milk
Slowly whisk in 2 cups whole milk, a little at a time, then bring to a gentle simmer while whisking to avoid lumps. Simmer until the sauce begins to thicken, about 3–5 minutes.
- 4
Finish cheese sauce
Lower heat to low. Whisk in the cream cheese until melted and smooth. Add the shredded sharp cheddar and white cheddar in small handfuls, stirring until melted and combined. Stir in Dijon mustard, optional hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. If sauce is too thick, loosen with 2–4 tablespoons reserved pasta water until desired consistency is reached.
- 5
Combine with pasta
Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm while you prepare the buffalo chicken and topping.
Buffalo Chicken
- 6
Cook chicken
Pat the 10 oz chicken dry and cut into 1/2-inch pieces. Season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 5–7 minutes (internal temperature 165°F / 74°C).
- 7
Toss in buffalo sauce
Reduce heat to low. Add 1 tablespoon unsalted butter to the skillet and let melt. Stir in 3 tablespoons Frank's red hot (or other buffalo) sauce and toss the cooked chicken until evenly coated and glossy. Remove from heat.
- 8
Incorporate into mac
Fold about three-quarters of the buffalo chicken into the prepared mac & cheese so the pasta is evenly distributed with chicken and buffalo flavor. Reserve the remaining chicken for topping.
Topping & Finish
- 9
Prepare breadcrumb topping
Preheat broiler (or oven to 425°F / 220°C if not broiling). In a small bowl combine 1/2 cup panko, 2 tablespoons grated parmesan, and 1 tablespoon melted butter. Toss to coat.
- 10
Assemble
Transfer the mac & cheese with buffalo chicken to an oven-safe small plate or shallow baking dish (single-serving small plate portion). Sprinkle the breadcrumb mixture evenly over the top, then evenly distribute the reserved buffalo chicken pieces on top.
- 11
Brown topping
Place under the broiler 3–5 inches from the heat for 1–3 minutes, watching carefully, until breadcrumbs are golden and the top is bubbling. Alternatively, bake at 425°F (220°C) for 6–8 minutes until golden.
- 12
Garnish and serve
Remove from oven. Sprinkle 2 tablespoons blue cheese crumbles and 2 tablespoons chopped green onions over the top. Drizzle 2 tablespoons ranch or blue cheese dressing across the mac for garnish. Serve immediately.
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