Buffalo Mac Recipe

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

While pasta cooks, pat the chicken breasts dry. Season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp paprika.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove chicken to a cutting board and let rest 5 minutes, then shred or dice into bite-sized pieces.

In a small saucepan over low heat, melt 4 tbsp butter. Whisk in 1 cup hot sauce, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce and 1 tsp honey until smooth and warm. Taste and adjust heat or sweetness as desired. Keep warm over the lowest heat or transfer to a small bowl.

Toss the shredded chicken with about 3/4 of the buffalo sauce (reserve 1/4 for drizzling) so the chicken is well coated. Set aside.

In a medium saucepan over medium heat, melt 3 tbsp butter. Sprinkle in 3 tbsp flour and whisk constantly to form a roux; cook 1–2 minutes until lightly golden (do not brown).

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking to remove lumps. Bring to a gentle simmer for 3–4 minutes until sauce thickens slightly.

Whisk in 2 oz softened cream cheese until fully incorporated. Add 0.5 tsp garlic powder, 0.5 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper.

Reduce heat to low and add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time, stirring until melted and smooth. If sauce is too thick, thin with up to 1/2 cup reserved pasta water (add 1–2 tbsp at a time) until desired consistency.

Taste and adjust seasoning. Keep sauce warm on lowest heat while assembling.

In the large pot or a deep ovenproof skillet, combine the drained cooked pasta with the cheese sauce, stirring until the pasta is evenly coated. Add the buffalo-coated shredded chicken and fold gently to combine. If the mixture seems dry, add reserved pasta water 2–3 tbsp at a time until creamy.

Spoon remaining buffalo sauce over the top in a thin ribbon or swirl for extra heat and color. Sprinkle 1/2 cup blue cheese crumbles, 1/4 cup chopped scallions and 1/2 cup chopped celery evenly over the dish.

Serve immediately family-style, or for a baked finish: preheat oven to 375°F (190°C), transfer to a shallow baking dish, top with additional cheddar (optional) and bake 12–15 minutes until bubbly and slightly golden. Remove, let rest 5 minutes, then garnish with extra scallions and an optional drizzle of ranch or extra buffalo sauce.