Buffalo Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just al dente according to package instructions (usually 8–9 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Add 4 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (cook out the raw flour taste).

Make béchamel

Gradually whisk in 3 cups whole milk, starting with a splash to loosen the roux then adding the rest. Bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon (about 4–6 minutes). If too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Finish cheese sauce

Lower heat to low. Whisk in 2 oz cream cheese until smooth. Stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time until melted and smooth. Add 1 tsp Dijon mustard, 1 tsp salt, 1 tsp black pepper and 1 tsp hot sauce (optional). Fold in 3 oz crumbly blue cheese, leaving some chunks for texture. Taste and adjust seasoning.

Combine with pasta

Add drained macaroni to the cheese sauce and fold gently to coat. If sauce seems thick, add reserved pasta water 1 tbsp at a time until creamy. Keep warm over the lowest heat while you prepare the chicken and assemble.

Prep and marinate

Slice 1 lb chicken breasts into 1/2-inch strips (or bite-size pieces). In a bowl, combine 1 cup buttermilk and 1 tbsp hot sauce; submerge chicken pieces and refrigerate for at least 15 minutes (up to 1 hour).

Prepare dredge

In a shallow dish whisk together 3 tbsp flour, 1 cup panko breadcrumbs, 2 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour (lightly), then into the panko mixture, pressing to adhere. Place breaded pieces on a tray while you heat the oil.

Cook chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry chicken in batches, do not overcrowd, until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a wire rack or paper towel-lined plate to drain.

Toss in buffalo sauce

Place the hot breaded chicken in a bowl and pour 1/3 to 1/2 cup buffalo sauce over it (use less for milder heat, more for stronger). Toss gently to coat evenly. Reserve remaining buffalo sauce for serving.

Plate the mac & cheese

Divide the mac and cheese between 4 shallow bowls (servings).

Top with chicken and sauces

Arrange the buffalo-breaded chicken pieces over the mac in each bowl. Drizzle with remaining buffalo sauce to taste and/or a little ranch dressing if desired.

Finish and serve

Scatter extra blue cheese crumbles and 2 tbsp chopped chives or green onions over the top. Serve immediately while hot, with extra ranch and buffalo sauce on the side.