Gametime Buffalo Chicken Mac N Cheese Recipe
topped with crispy Cheese Sauce
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Ingredients
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Buffalo Chicken Mac
Cheese Sauce (for mac & crispy topping)
Crispy Cheese Topping
Method
Buffalo Chicken Mac
- 1
Cook pasta
Bring 6 cups water or chicken broth to a rolling boil in a medium pot. Add 1.5 cups elbow macaroni and 0.5 tsp salt. Cook until al dente, about 7–8 minutes, stirring occasionally. Reserve 0.25 cup pasta cooking water, then drain and set macaroni aside.
- 2
Prepare chicken
If you don't have pre-cooked shredded chicken, poach a small 6–8 oz chicken breast in simmering water for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest, then shred with two forks. Measure 1 cup shredded chicken.
- 3
Combine chicken with buffalo sauce
In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add shredded chicken and 1/2 cup buffalo hot sauce. Stir and heat through 2–3 minutes until chicken is fully coated and warmed. Reduce heat to low and keep warm.
- 4
Finish mac & assemble
In the pot used for pasta (or a clean saucepan) add the prepared cheese sauce (see Cheese Sauce section) and warm gently over low heat. Stir in 2 oz softened cream cheese and 1/2 cup warmed milk until smooth. Add cooked macaroni and toss to coat. If mixture seems thick, add up to the reserved 0.25 cup pasta water, 1–2 tablespoons at a time, until desired consistency. Fold in the buffalo chicken and adjust seasoning with 1/4 tsp black pepper and more salt or hot sauce to taste. Keep warm while you prepare the crispy topping.
- 5
Garnish
Portion mac into 2 servings, sprinkle with chopped green onions and additional hot sauce if desired. Top with crispy cheese topping (see Crispy Cheese Topping section).
Cheese Sauce (for mac & crispy topping)
- 6
Make roux
In a small saucepan over medium-low heat melt 2 tablespoons unsalted butter. Sprinkle in 2 teaspoons all-purpose flour and whisk continuously for 1–1.5 minutes until the raw flour smell is gone but the mixture has not darkened.
- 7
Add milk
Slowly whisk in 1 cup warm whole milk, a little at a time, whisking constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens to a light cream consistency.
- 8
Add cheeses and seasonings
Lower heat to low. Remove from direct heat briefly and stir in 1.5 cups grated sharp cheddar and 0.5 cup grated Monterey Jack a handful at a time, letting each addition melt into the sauce. Stir in 2 tablespoons sour cream or crema (optional) for tang, 1/4 tsp mustard powder, 1/8 tsp cayenne, and 1/2 tsp kosher salt. Return to very low heat and keep sauce smooth; if too thick, stir in 1–2 tablespoons milk or reserved pasta water.
Crispy Cheese Topping
- 9
Make crispy cheese
Heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil, swirling to coat. Combine 1/4 cup finely grated Parmesan and 1/2 cup finely shredded extra-sharp cheddar in a small bowl. When the skillet is hot, spoon the cheese mixture into the pan and press slightly to form a thin round or several small discs (work in batches if needed). Cook 1–2 minutes per side until cheese melts and edges turn golden and crisp. Use a thin spatula to transfer crisps to a paper towel-lined plate to cool and set.
- 10
Top and serve
Place one or two crispy cheese discs atop each portion of buffalo mac. The crisps will add a crunchy cheese 'sauce' experience as they soften slightly from the mac's heat. Serve immediately.