Buffalo Truffle Mac & Cheese Recipe

Marinate

Place the 3 chicken tenderloins in a shallow bowl and pour 1 cup buttermilk over them. Cover and refrigerate for at least 20 minutes (or up to 2 hours).

Prepare breading

In a shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder.

Dredge and batter

Remove tenders from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere. For extra crispness, dip briefly back into buttermilk and dredge in the flour mixture again for a double-batter coating.

Fry

Heat vegetable oil in a skillet (or deep pan) to 350°F (175°C) — about enough oil to come 1/2" up the side. Fry the battered tenders 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to rest for 2 minutes.

Toss in Buffalo sauce

In a small saucepan or skillet, melt 1 tablespoon butter over low heat and add 3 tablespoons hot sauce. Stir until combined and warm. Toss the fried tenders gently in the warm buffalo sauce to coat evenly. Keep warm while preparing mac & cheese.

Cook pasta

Bring a large pot of water to a boil. Add 1 tsp salt and 2 cups elbow macaroni. Cook until just al dente (about 1-2 minutes less than package directions). Reserve 1/2 cup pasta cooking water, then drain well.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons flour and cook for 1–2 minutes, stirring, until it smells slightly nutty and the raw flour taste is gone.

Add milk

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 3–4 minutes until the sauce begins to thicken.

Finish cheese sauce

Reduce heat to low and stir in 2 oz cream cheese until smooth. Add 1 cup shredded sharp cheddar, 1/2 cup shredded fontina (or gruyere), and 1/4 cup grated Parmesan in batches, stirring until each addition melts before adding the next. If the sauce is too thick, add up to 1/4–1/2 cup reserved pasta water to loosen to a creamy consistency.

Season and truffle

Stir 1 tsp white truffle oil and 1/4 tsp truffle salt into the cheese sauce, then add 1/4 tsp freshly ground black pepper. Taste and adjust seasoning, adding a touch more truffle oil or salt if desired. Fold the drained pasta into the sauce until fully coated.

Divide the truffle mac & cheese between plates or a shallow serving dish.

Place the 3 buffalo-coated chicken tenders on top of the mac & cheese.

Optional: Drizzle an additional 1 tablespoon hot sauce over the tenders for extra heat and sprinkle 2 tablespoons crumbled blue cheese over the dish if using.

Garnish with 1 tablespoon chopped chives and serve immediately so the tenders remain crisp and the mac is hot and creamy.