Buffalo Chicken Mac & Cheese Recipe

Marinate

In a medium bowl combine 1 cup buttermilk and 1/4 cup hot sauce. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Add the 1 lb cut chicken, stir to coat, cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare coating

In a shallow bowl or rimmed plate whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tablespoon kosher salt, and 1 tsp black pepper.

Dredge and fry

Heat about 1 cup vegetable oil in a 10- to 12-inch skillet over medium-high heat until it reaches 350°F (or shimmering and a drop of flour sizzles). Remove chicken from buttermilk, letting excess drip off, then dredge pieces in the flour mixture pressing to adhere. Fry in batches so pieces don’t touch, 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain. Keep warm in a 200°F oven if needed.

In a small saucepan over low heat melt 4 tbs butter. Whisk in 1/2 cup hot sauce, 1 tsp honey, 1 tsp apple cider vinegar and 1/4 tsp salt until smooth and slightly thickened, about 2–3 minutes. Remove from heat.

In a large bowl toss the fried chicken with 2 tbs extra hot sauce and about 3–4 tbs of the warm buffalo sauce until evenly coated. Reserve remaining buffalo sauce for drizzling.

Cook pasta

Bring a large pot of salted water to a boil. Cook 12 oz elbow macaroni until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta cooking water, drain and set aside.

Make roux and sauce

In the same pot melt 3 tbs unsalted butter over medium heat. Add 3 tbs flour and whisk continuously for 1–2 minutes to cook the flour. Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, bringing to a gentle simmer until thickened, about 3–4 minutes. Stir in 2 oz softened cream cheese until smooth. Add 1.5 cups shredded sharp cheddar and 1 cup shredded monterey jack by handfuls, stirring until melted and smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 3/4 tsp salt and 1/2 tsp black pepper. If sauce seems too thick, whisk in reserved pasta water 1–2 tbs at a time to reach desired creaminess.

Combine

Add drained pasta to the cheese sauce and stir to coat thoroughly. Taste and adjust seasoning.

Optional breadcrumb topping

If using panko, heat 1 tsp olive oil in a small skillet over medium heat. Add 1/2 cup panko and toast, stirring, until golden, 2–3 minutes. Stir in 1 tbs melted butter and sprinkle over mac & cheese when serving.

In a small bowl combine 1/2 cup blue cheese crumbles with 1/4 cup sour cream (or Greek yogurt). Whisk in 1 tbs milk to loosen to a drizzle consistency. Stir in 1 tbs minced chives. Taste and add a pinch of salt if needed.

Reserve 2 tbs extra blue cheese for scattering on top of finished dish.

Spoon the mac & cheese into a shallow serving dish or individual bowls. Top with a generous portion of buffalo-coated fried chicken pieces.

Drizzle the reserved buffalo sauce over the chicken and mac in a light zigzag. Finish with the blue cheese drizzle, scatter the reserved blue cheese crumbles, and sprinkle toasted panko if using.

Serve immediately with extra hot sauce at the table.