Name: Hank's Garage and Grills Buffalo Mac And Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast; 1 tsp Kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbsp vegetable oil; 1 cup buffalo sauce (store-bought or housemade); 12 oz large shell pasta; 4 cups water; 1 tbsp Kosher salt (for pasta water); 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 oz cream cheese (softened); 2 cups sharp cheddar cheese (freshly grated); 1 cup mozzarella cheese (freshly grated); 1 tbs grated Parmesan; 1 tsp Dijon mustard; 1 tsp hot sauce (optional, extra heat); 0.5 tsp ground black pepper; 0 to taste Kosher salt (to taste); 1 tbsp butter (for crumble topping); 0.5 cup Panko breadcrumbs; 0.5 cup extra shredded cheddar; 2 tbsp chopped fresh chives or green onions; 0.25 cup blue cheese crumbles (optional); 0.25 cup extra buffalo sauce (for serving)

Method

Protein

Season and cook chicken

Pat chicken dry and season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. When oil shimmers, add chicken and cook 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from pan and let rest 5 minutes.

Shred and toss with buffalo sauce

Slice or shred the rested chicken into bite-sized pieces. Place shredded chicken in a bowl and toss with 1 cup buffalo sauce until evenly coated. Set aside.

Pasta

Cook pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tbsp kosher salt and 12 oz shell pasta. Cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and return to the pot off heat.

Cheese Sauce

Make a roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Add 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and the raw flour smell cooks out (do not let it brown).

Add milk and cream

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Continue whisking and bring mixture to a gentle simmer; it will thicken in 3–5 minutes.

Finish the sauce

Lower heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1/2 tsp ground black pepper, and 1 tbsp grated Parmesan. Gradually add 2 cups shredded sharp cheddar and 1 cup shredded mozzarella in small handfuls, stirring until fully melted and silky. Taste and season with kosher salt to your preference. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tbsp at a time, to reach desired consistency.

Combine sauce with pasta

Pour the finished cheese sauce over the drained hot pasta in the pot and stir gently to coat. Add the shredded buffalo-coated chicken and fold together until everything is evenly distributed. If needed, add a splash of reserved pasta water to loosen.

Toppings & Finish

Prepare topping

Preheat broiler (or oven to 425°F / 220°C if broiler not available). In a small skillet, melt 1 tbsp butter over medium heat, add 1/2 cup panko breadcrumbs and toast, stirring, until golden, about 2–3 minutes. Remove from heat and stir in 1/2 cup extra shredded cheddar.

Bake or broil (optional)

Transfer the buffalo mac and cheese to a 9x9-inch baking dish (or keep in ovenproof pot). Evenly sprinkle breadcrumb-cheddar topping over the pasta. Place under the broiler 2–3 inches from heat and broil 1–3 minutes until topping is bubbly and golden (watch closely to avoid burning). If using oven, bake at 425°F for 8–10 minutes until topping is browned. Remove from oven.

Garnish and serve

Finish with chopped chives or green onions, and scatter 1/4 cup blue cheese crumbles if using. Serve with extra buffalo sauce on the side for guests to drizzle. Portion into 4 servings.