Jul 14 2026
Restaurants›Jacob's Pickles›Mini Buffalo Mac & Cheese Recipe

Mini Buffalo Mac & Cheese Recipe

Inspired by Jacob's Pickles
Time1h
Serves4

BUTTERMILK FRIED CHICKEN, BLUE CHEESE DRIZZLE

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Ingredients

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Buttermilk Fried Chicken

Mac & Cheese (mini/individual portions)

Blue Cheese Drizzle & Garnish

Method

Buttermilk Fried Chicken

  1. 1

    Marinate

    Place the cut chicken pieces in a bowl. Combine buttermilk and 2 tablespoons hot sauce; pour over chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours.

  2. 2

    Prepare Coating

    In a shallow dish, whisk together 1 cup flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper.

  3. 3

    Dredge

    Remove chicken from marinade, shaking off excess. Dredge pieces thoroughly in the flour mixture, pressing to adhere. Place on a wire rack while you heat the oil.

  4. 4

    Fry

    Pour oil into a heavy skillet or pot to reach about 1/2 inch depth and heat to 350°F (175°C). Fry chicken in batches, 2–3 minutes per side, until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a paper towel-lined tray to drain and rest briefly.

  5. 5

    Toss in Buffalo Sauce

    Warm 1/4 cup Buffalo sauce in a small pan or microwave. Toss fried chicken pieces quickly in the sauce to coat evenly. Keep warm while finishing the mac.

Mac & Cheese (mini/individual portions)

  1. 6

    Cook Pasta

    Bring a pot of salted water to a boil. Cook the macaroni for 1–2 minutes less than package directions (al dente). Drain and set aside.

  2. 7

    Make Roux

    In the same pot over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking, for 1 minute to eliminate raw flour taste.

  3. 8

    Add Milk

    Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream. Bring to a gentle simmer, whisking constantly until the sauce thickens slightly, about 3–4 minutes.

  4. 9

    Finish Cheese Sauce

    Reduce heat to low. Whisk in softened cream cheese until smooth. Add shredded cheddar and jack in handfuls, stirring until melted and glossy. Stir in 1/2 teaspoon Dijon, 1/2 teaspoon hot sauce (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

  5. 10

    Combine with Pasta & Portion

    Fold the drained pasta into the cheese sauce until evenly coated. Spoon the mac & cheese into 4 (6–8 oz) mini ramekins or one 8x8-inch dish for family style. If using, toss panko with 1 tablespoon melted butter and sprinkle over each portion.

  6. 11

    Broil (optional)

    For a golden top, place ramekins under a broiler for 1–2 minutes until panko and cheese begin to brown. Watch closely to avoid burning.

Blue Cheese Drizzle & Assembly

  1. 12

    Prepare Blue Cheese Drizzle

    In a small bowl, whisk together 1/2 cup crumbled blue cheese and 1/4 cup sour cream or Greek yogurt. Add 1 tablespoon milk and 1/2 teaspoon white wine vinegar (and 1/4 teaspoon honey if desired). Stir until slightly loose but still creamy; gently mash some blue cheese to create texture. Thin further with extra milk, 1 teaspoon at a time, to reach a drizzleable consistency.

  2. 13

    Assemble

    Top each mini mac & cheese portion with 3–4 pieces of Buffalo fried chicken. Drizzle blue cheese sauce over the chicken and mac, or serve the drizzle on the side for dipping. Sprinkle chopped chives over each portion for color.

  3. 14

    Serve

    Serve immediately while hot so the fried chicken remains crisp and the cheese sauce is gooey. Yields about 4 mini portions.

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