Buffalo Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the cavatappi and cook 1-2 minutes less than package directions so the pasta is slightly firm (al dente). Reserve 1 cup of pasta cooking water, then drain and set aside.

Make roux

In a large heavy-bottomed saucepan over medium heat, melt butter. Add flour and whisk continuously for 1–2 minutes until the mixture bubbles and the raw flour smell is gone but it does not brown.

Add milk and seasonings

Slowly whisk in the milk until smooth. Bring to a gentle simmer, whisking frequently until the sauce thickens and coats the back of a spoon (about 4–6 minutes). Whisk in Dijon mustard, garlic powder, salt and black pepper.

Add cheeses

Reduce heat to low. Add chopped/shredded white American cheese and shredded cheddar (if using) a handful at a time, stirring until completely melted and smooth. Stir in 2 tablespoons of the bleu cheese crumbles (reserve the rest for garnish) and 2 tablespoons of the buffalo sauce. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy consistency.

Combine with pasta

Add drained pasta to the cheese sauce and fold gently to coat evenly. Keep warm on the lowest heat while you prepare the chicken and final assembly (or transfer to a warm oven at 200°F/95°C).

Prep chicken

Slice chicken breasts horizontally into 1/2-inch cutlets (or pound to even thickness). Place in a bowl with buttermilk and 1 tablespoon hot sauce. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and flavor.

Bread the chicken

In a shallow dish combine panko, grated Parmesan (if using), paprika, 1/2 tsp salt and 1/2 tsp black pepper. Place flour in a separate dish. Remove each piece of chicken from the buttermilk, shake off excess, dredge lightly in flour, then press into the panko mixture until well coated.

Pan-fry

Heat a large skillet over medium heat and add vegetable oil, enough to coat the bottom (about 1/4–1/2 cup). When oil shimmers, add breaded chicken in a single layer (do not overcrowd). Cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C). Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing.

Toss in buffalo sauce

Place the cooked chicken pieces in a bowl and toss with about 1/4–1/3 cup buffalo sauce until evenly coated. Reserve a little sauce for drizzling if desired.

Plate

Divide the buffalo mac & cheese among 4 plates or shallow bowls (servings below). Top each portion with sliced or chopped buffalo chicken pieces.

Finish & garnish

Drizzle a tablespoon or two of ranch dressing over each portion (or serve ranch on the side). Sprinkle remaining bleu cheese crumbles and chopped scallions over the top. Add a light dusting of smoked paprika if using and a final drizzle of buffalo sauce to taste.

Serve immediately while hot so the chicken remains crisp and the sauce is creamy. Provide extra hot sauce, ranch, and bleu crumbles on the side.