Buffalo Chicken Mac Recipe

Cook pasta

Bring 6 cups water and kosher salt to a rolling boil in a large pot. Add pasta and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Cook chicken

While pasta cooks, season chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then shred or dice into bite-sized pieces.

Make roux

In the same skillet (wipe out excess oil if necessary) melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook, whisking constantly, for 1–2 minutes until lightly golden and fragrant.

Add milk & thicken

Slowly whisk in 2 1/2 cups whole milk, smoothing out lumps. Continue cooking and whisking until sauce thickens slightly, about 4–6 minutes. If sauce becomes too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach a creamy consistency.

Flavor sauce

Reduce heat to low. Stir in cream cheese until melted and smooth. Add hot sauce (1/2 cup), Worcestershire, garlic powder, onion powder, dry mustard, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. Taste and adjust hot sauce or salt as needed.

Add cheeses

Remove pan from heat and stir in provolone and mozzarella until fully melted and smooth. Fold in shredded chicken and most of the blue cheese crumbles (reserve about 2 tablespoons for garnish). If sauce is too thick, add a splash of reserved pasta water to loosen.

Combine pasta and sauce

Preheat oven to 375°F (190°C). In a large mixing bowl or the pasta pot, combine drained pasta with the buffalo chicken cheese sauce, stirring until evenly coated. Transfer mixture to a lightly greased 9x13-inch baking dish (or similar).

Prepare topping

In a small bowl, toss panko with 1 tablespoon melted butter until moistened. Sprinkle panko evenly over the mac and cheese. Scatter reserved blue cheese crumbles on top if desired.

Bake

Bake uncovered for 18–22 minutes, until the topping is golden and sauce is bubbly. For a more browned top, broil on high for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped celery and green onions over the top for crunch and freshness. Serve with blue cheese dressing and celery sticks on the side; offer extra hot sauce on the table. Enjoy!