Buffalo Mac N Cheese Recipe

Cook pasta

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

Make roux

In the same empty pot over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp flour and cook, whisking constantly, 1–2 minutes until pale and fragrant (do not brown).

Add milk and thicken

Slowly whisk in 2 cups whole milk, smoothing lumps. Bring to a gentle simmer, whisking, until sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 2 cups shredded sharp cheddar and 1 cup monterey jack in batches, stirring until melted and smooth. Add 1 tbsp hot sauce, 1 tsp kosher salt and 1 tsp black pepper. If sauce is too thick, stir in reserved pasta water 1–2 tbsp at a time to reach a creamy consistency.

Combine with pasta

Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm. Taste and adjust seasoning.

In a small skillet over medium heat melt 2 tbsp unsalted butter. Add 2 cups cooked shredded chicken, 1/4 cup hot sauce, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp salt. Toss and cook 2–3 minutes until heated through and evenly coated. Remove from heat.

Fold chicken into the prepared mac & cheese, reserving about 1/4 cup of the coated chicken for topping if desired.

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko, 2 tbsp melted butter, 2 tbsp grated parmesan and 1 tbsp chopped parsley. Mix until crumbs are evenly moistened.

If baking: Transfer mac & cheese with buffalo chicken to a 9x9-inch baking dish, sprinkle the panko mixture evenly over the top, and bake 15–18 minutes until topping is golden and sauce is bubbling. For stovetop: Toast the panko mixture in an ovenproof skillet over medium heat 3–4 minutes until golden, then sprinkle over mac & cheese.

Make the drizzle: In a small bowl combine 3 oz blue cheese crumbles, 1/4 cup plain Greek yogurt (or sour cream), 2 tbsp buttermilk, 1/2 tsp lemon juice and 1/4 tsp salt. Whisk until combined; leave slightly chunky for texture. Adjust thickness with more buttermilk (1 tsp at a time) to achieve a pourable drizzle consistency.

To serve: Spoon or pour mac & cheese onto plates or serve straight from the baking dish. Drizzle blue cheese sauce over the top in a zigzag pattern. Sprinkle reserved buffalo chicken (if set aside), extra blue cheese crumbles and chopped fresh chives. Optionally add extra hot sauce for heat.